Our lab focuses on the development of functional (health-promoting) foods and sustainable packaging
solutions. The objectives of my project are to:

➢ Incorporate a diverse range of phytochemicals into a suitable functional food matrix and assess
their physical and chemical stability under different conditions using physicochemical and
analytical methods.
➢ Determine the most acceptable iteration of the functional food through comparison of sensory
attributes, overall liking, and consumer decision-making in a sensory evaluation study.
➢ In a Phase I clinical study, quantify dose-dependent phytochemical bioavailability and
metabolism, and determine the dynamic relationships between cognitive testing, brain imaging,
and patient carotenoid/polyphenol status.