Food Science & Technology: Personnel

Robert L. Shewfelt

Description of Research Interests

Flavor and color quality of foods as evaluated by instrumental techniques, sensory analysis and consumer testing; post-harvest physiology of fresh fruits and vegetables.

Courses Taught

FYOS 1001: First Year Odyssey Seminar: Chocolate Science
FDST 2010: Food Issues and Choices

FDST 2040/2040L: Chocolate Chemistry
FDST 4010/6010-4010L/6010L: Food Processing
FDST 4200: Food Science Forum
FDST 8020-8020L: Flavor Chemistry and Evaluation
FDST 8110-8110L: Food Research and the Scientific Method
FDST 8130: Chilled Foods

Honors

Josiah Meigs Distinguished Teaching Professor and Undergraduate Coordinator, University of Georgia, Department of Food Science and Technology, Athens GA (2006)
IFT Industrial Achievement Award, Award Jury (2001-2004)
IFT Education Division, Executive Committee, (2001-2005)
IFT Food Science College Bowl: Coach, UGA Food Science Club Team (2000-present)
Senior Teaching Fellow, University of Georgia (2005-2006)
Teaching Academy, University of Georgia (inducted 2005)
National Academic Advising Association (NACADA), Certificate of Merit for Outstanding Academic Advising (2004)
Outstanding Academic Advisor/ Mentor Award, UGA (2004)
Outstanding Academic Advisor Award, CAES  (2004)
Ag Hill Council Distinguished Service Award, CAES (2004)
D.W. Brooks Award for Excellence in Teaching, CAES (2002)
Outstanding Teacher, Student Government Association, UGA (2001)
Undergraduate Professor of the Year, Food Science Club, UGA (2001, 2003)

Selected Recent Publications

Yang, D.S., Shewfelt, R.L., Lee, K-S. and Kays, S.J. 2008. Comparison of odor-active components from six distinctly different rice flavor types. J. Agric. Food Chem. 56:2780-2787.

Limpawattana, M., Yang, D.S., Kays, S.J. and Shewfelt, R.L. 2008. Relating sensory descriptors to volatile components in flavor of specialty rice types. J. Food Sci. 73(9):S456-461.

Shewfelt, R.L. 2007. Vegetables. In Food Chemistry: Principles and Applications, 2nd Edition (Y.H. Hui, ed.). In press.

Shewfelt, R.L. 2006. Defining and Meeting Consumer Requirements. Act Hort. 712:31-37.

Kim, B.H., R.L. Shewfelt, H. Lee and C.A. Akoh. 2005 Sensory evaluation of butterfat- vegetable oil blend spread prepared with structured lipid containing canola oil and caprylic acid. J. Food Sci. 71:S406-S412.

Koffi, E., R. Shewfelt, and L. Wicker. 2005 Storage stability and sensory analysis of UHT-processed whey-banana beverages J. Food Qual., 28:386-401.

 

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