Dr. Luke R. Howard
2022 Berry Special Topics, Food Technology & Chemistry Session Chair
2022 Presentation Title: Anti-inflammatory Effect of Blackberry Phenolic and Volatile Extracts
Dr. Howard received his B.S. degree in Horticulture from Purdue University, and his M.S. and Ph.D. degrees in Food Science from the University of Arkansas. He worked as an Analytical Chemist at the Dole Packaged Foods Research and Development Center for two years, and was an Assistant Professor in the Horticultural Sciences Department at Texas A&M University for five years. He has served on the faculty in the Department of Food Science at the University of Arkansas since 1997 (Associate Research Professor 1997-2002, Professor 2002-present). His research program is focused on extraction and characterization of bioactive compounds in fresh and processed fruits and vegetables. Dr. Howard has published over 140 scientific articles and five book chapters and has delivered over 100 presentations at scientific meetings. He is a Fellow of the Division of Agricultural and Food Chemistry Division of the American Chemical Society.