Kirk L. Parkin
Emeritus Professor, Food Science
Food Chemistry and Biochemistry, particularly in subjects areas of enzymology and phytochemistry.
Type: Emeritus
Areas of Study
Food Chemistry and Biochemistry, particularly in subject areas of enzymology and phytochemistry. Specific interests include:
- Identification, characterization and enrichment of health-promoting, bioactive compounds in foods;
- Effect of processing on bioactive compounds and other quality attributes in vegetables, fruits and grains;
- Characterization of enzymes in foods and as processing aids;
- 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