Luke Howard, PhD
Presentation
Recovery of Health-Promoting Proanthocyanidins from Berry Co-Products by Alkalization (PDF)
Biography
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.
His research program is focused on the identification and quantification of bioactive compounds in fresh and processed fruits and vegetables. Dr. Howard has published over 70 scientific articles and five book chapters and had delivered over 50 presentations at scientific meetings. He is a Professional Member of the Institute of Food Technologists and the American Chemical Society.