Education

M.S. North Carolina State University, 2000
B.S. North Carolina State University, 1997

Current Work

Foods inherently have different physical and chemical properties that vary based on a given set of conditions. By understanding these properties, food manufacturers can gain insight into how process modifications may affect their product. Currently, I am examining the properties of foams (meringues and angel food cakes) and nutritional and sports drink formulations.

Protein Functionality and Physical Properties of Foods

Publications

Kwanyuen, P., Wilson, R.F., Burton, J.W., Luck, P.C., and Lanier T.C. 1999. "Improving Intrinsic Quality of Soy Proteins" Proc. World Soybean Research Conference VI. Pg. 695.

Foegeding, E.A., Luck, P.J. and Davis, Jack P. 2006. Factors determining the physical properties of foams. Food Hydrocolloids. 20: 284-292.

Pernell, C.W., Luck, P.J., Foegeding, E.A., and Daubert, C.D. 2002. Heat-induced changes in angel food cake containing egg white protein and whey protein isolate. Journal of Food Science. 67(8): 2945-2951.

Pernell, C.W., Foegeding, E.A., Luck, P.J. and Davis, J.P.. 2001. Properties of whey and egg white protein foams. Colloids and Surfaces A: Physicochemical and Engineering Aspects. 204(1-3): 9-21.

Luck, P.J., Bray, Noel and Foegeding, E.A. 2002. Factors determining yield stress and overrun of whey protein foams. Journal of Food Science. 67(5): 1677-1681.

Books and Book Chapters

Foegeding, E. A. and Luck, P.J. 2002. Whey protein products. In Encyclopedia of Dairy Sciences. Ed. J. Roginski, P.F. Fox, and J.W. Fuquay.

Professional Affiliations

Phi Tau Sigma (Food Science Honor Society)

Why I Chose Food Science

I have always loved food and cooking. When I found out that not only could I work with food, but also gain a deeper understanding of the science behind it, I was hooked.