Charles F. Shoemaker

Charles F. Shoemaker

Position Title
Emeritus Professor and Food Scientist


Bio

A major objective of Professor Shoemaker's laboratory is the study of food texture and the interactions of its components and the effect of food processing operations on these interactions. The measure of food texture is a relatively new area which promises to offer a means to monitor and improve the quality and value of processed foods. Professor Shoemaker's laboratory is developing new measurement techniques which will provide information on the nature of fundamental chemical interactions of constituents and their effect on the overall texture of foods.