John F. Hammerstone Jr.

John F. Hammerstone Jr. is an Adjunct Industry Professor in the Department of Food Science and Nutrition at the Lewis College of Science and Letters, Illinois Institute of Technology. With over 30 years of research experience in both industrial and academic settings, primarily with Mars Incorporated, his work focuses on natural products, flavor chemistry, and health-promoting compounds in foods, especially cocoa flavanols and proanthocyanidins.

• BS, DeSales University
• MS, Illinois Institute of Technology

His research interests include food chemistry, nutritional biochemistry, flavor science, and food safety, with a particular emphasis on the analysis and health impacts of bioactive phytochemicals. He has contributed extensively to methodologies for the identification and quantification of flavanols and procyanidins in foods.

The body of his recent publications (2002–2007) centers on cocoa and blueberry-derived polyphenols, their analytical characterization using HPLC and mass spectrometry, and their roles in cardiovascular and cognitive health. These works span food chemistry, nutrition, and biochemistry, highlighting the intersection of diet and health through natural products.

While no formal scientific awards are listed in the provided text, his collaborative work with institutions and researchers across nutrition science underscores his impact in the field.

Dr. Hammerstone has co-founded Symphony Foods, LLC, a startup in the Chicagoland area, reflecting his applied research orientation and industry engagement. Though no students or grants are mentioned, his extensive publication record suggests a strong advisory and collaborative presence in food science research.