Gabriel Harris

Professor Gabriel Harris is a faculty member in the Department of Food Science at North Carolina State University, serving as Co-Director of Undergraduate Programs. His teaching portfolio includes courses like Food Science and the Consumer, Analytical Techniques in Food and Bioprocessing Sciences, and Nutraceuticals and Functional Foods. His research focuses on understanding how food processing impacts health properties, particularly the anti-inflammatory effects of plant-based foods such as tea, chocolate, and muscadine grapes, alongside their roles in blood sugar regulation and satiety.

Education includes a Ph.D. in Food Science and Nutrition from The Ohio State University (2001), M.S. in Food Science from NC State (1997), and B.S. in Home Economics from Morgan State University (1995). Research emphasizes functional foods, bioactive components, and innovative processing techniques like microwave-assisted extraction.

His publications explore topics ranging from coffee's effects on athletic performance to the development of shelf-stable protein bars. Collaborations include the Foods for Health and Well-Being group. No specific awards are listed, but his work contributes to advancing food science education and nutritional health applications.