Stephen Young, Ph.D.
Food Science and Technology
BS Chemistry and Classical Civilizations
His area of research focuses upon food quality, more specifically to develop innovative, low cost and biologically inspired approaches to improve oxidative stability of bioactives during processing and storage. His interest in food processing focuses upon evaluating the impact of processing upon the decrease in concentration and bioavailability of nutrients and bioactives and mitigating said losses by utilizing non-thermal processing techniques or developing bio-inspired technologies which are resistant to the high temperature and high shear of conventional processes. To this extent, he has studied the role of interfacial composition in improving the stability of emulsions and encapsulated bioactives during thermal and high pressure processing. In his dissertation research, he will evaluate the viability of bio-inspired approaches towards improving food quality utilizing inactivated yeast cells as microcarriers for bioactives, including vitamins, antioxidants and phytonutrients during thermal and non-thermal processing treatments.