Jeff Swada

Jeff Swada is an Associate Professor at Michigan State University's College of Agriculture & Natural Resources, Department of Food Science and Human Nutrition. He serves as Director of Undergraduate Studies, Director of the Undergraduate Food Science Program, Food Science Undergraduate Academic Advisor, Food Processing Complex Manager, and Mobile Lab Liaison.

• PhD in Food Science and Human Nutrition & Chemistry (2014), University of Illinois at Urbana-Champaign
• BS in Food Science and Human Nutrition & Chemistry (2010), University of Illinois at Urbana-Champaign

His research focuses on preserving and enhancing foods to deliver health benefits while maintaining sensory properties. Key areas include bioactive compounds for cancer prevention, phytochemical encapsulation, aroma characterization, ultrasonic chocolate processing, hydroponic leafy greens, fiber-digestive enzyme interactions, citrus waste sustainable packaging, and novel processing effects on fruit nectars.

Swada received multiple accolades including the 2019 IFT Emerging Leader Network Award and dual Outstanding Alumnus awards from MSU and UIUC. He contributes to education through courses like FSC 325 (Food Processing: Unit Operations) and FSC 430 (Fruit and Vegetable Processing).

• 2021: MSU Libraries' Accessible Archives initiatives
• 2020: $500,000 USDA-NIFA grant for food processing program