Cheryl Rock

Dr. Cheryl Rock is a Professor of Food Science in the Department of Family and Consumer Sciences, College of Health and Human Services at California State University, Long Beach (CSULB). She specializes in food science and technology, nutritional biochemistry, and sustainable food systems.

Education:

• Ph.D. in Food Science and Technology – Food Processing/Engineering, University of Florida
• M.Sc. in Food Science – Nutritional Biochemistry & Cancer, Alabama A&M University
• B.Sc. in Food Science and Technology – Minor in Chemistry, Alabama A&M University
• A.Sc. in Biology and Chemistry, Barbados Community College

Research Interests:

Dr. Rock's research spans a broad range of critical areas in food science, including ethical dilemmas in food technology, innovative food product development, advanced food processing and engineering techniques, and sustainable practices in food science. She also explores the intersection of nutritional biochemistry and cancer research, as well as the development of functional foods to enhance human health.

Scientific Contributions:

While specific publications and awards are not detailed in the provided text, Dr. Rock has been recognized for her accomplishments and contributions to the field.

Contact & Collaboration:

Dr. Rock maintains an active research and teaching role at CSULB. Faculty, students, and collaborators can reach her at cheryl.rock@csulb.edu or visit her office (FCS-135) during designated office hours or by appointment.