• Developing robust analytical methods for studying the quality and authenticity of olive oil and olives
  • Understanding chemical, sensory, and DNA profiles of different olive cultivars produced in the U.S.
  • Investigating various storage conditions and packaging types, and establishing a mathematical equation consisting of important chemical parameters to predict olive oil shelf-life
  • Improving and streamlining olive and olive oil standards, domestically and internationally
  • Determining sustainable and integrative waste management solutions for the table olive and olive oil industries, as well as discovering novel compounds in olive byproducts
  • Innovating table olive processes to increase nutritional value and decrease toxic waste, with the help of modern computational methods
  • Using modern quantum mechanics methods to study reactive intermediates for reactions in food. This information can be used to (1) assess the feasibilities of different putative mechanisms, (2) determine the rate-determining step for a reaction, (3) predict product ratios of a reaction under both kinetic and thermodynamic conditions
  • Predicting antioxidant ability by NICS (nucleus independent chemical shift) calculations, designing and synthesizing novel antioxidants
  • Food science education, with an emphasis on food chemistry • (530) 752 - 0612