Marlon F. Ac-Pangan

Marlon F. Ac-Pangan is a Research Assistant Professor in the Department of Food Science & Technology at Virginia Tech. His work focuses on applying analytical chemistry and sensory science to study terroir effects and processing practices in high-value food products like craft chocolate, cider, and coffee. He holds a Ph.D. from the University of Illinois Urbana-Champaign (2021), an M.S. from Universidad de San Carlos de Guatemala (2017), and a B.S. from Zamorano University (2011).

Education:

• Ph.D., Food Science and Human Nutrition, University of Illinois Urbana-Champaign, 2021
• M.S., Rural Development, Universidad de San Carlos de Guatemala, 2017
• B.S., Food Science and Technology, Zamorano University, 2011

Research Interests: Dr. Ac-Pangan examines how terroir influences food quality, particularly in tropical systems. His work explores fermentation processes in cocoa and cider, flavor chemistry, and socioeconomic impacts of agricultural practices. He uses techniques like gas chromatography and sensory analysis to link growing conditions to product quality.

Recent Articles: His 2024 studies include optimizing hard cider flavor wheels and analyzing apple tree urea applications. Earlier work (2021–2023) focused on cacao fermentation profiles and roasting effects on chocolate. Early research (2011) involved edible coatings for cheese.

Teaching: He co-teaches FST 2024: 'From Raw to Burnt: Exploring Science and Society Through Food.'

Labs/Teams: Collaborates with Virginia Tech's Food Science team on projects linking agriculture, chemistry, and economics.