Kirk L. Parkin

Areas of Study

Food Chemistry and Biochemistry, particularly in subject areas of enzymology and phytochemistry. Specific interests include:

1. Identification, characterization and enrichment of health-promoting, bioactive compounds in foods;
2. Effect of processing on bioactive compounds and other quality attributes in vegetables, fruits and grains;
3. Characterization of enzymes in foods and as processing aids;
4. Organosulfur chemistry in Alliums and related species

Past research includes:

• Processing of Allium tissue to enrich retention of bioactive organosulfur compounds
• Biofortification of vegetables in organ selenium compounds for cancer chemo preventive benefits
• Identification of cancer chemo preventive agents from soybean, maize and other vegetables
• Processing of vegetables for enhanced quality.

Scientific and Professional Organization

• Institute of Food Technologist
• American Chemical Society
• Sigma Xi