Rachel Schendel

Rachel Schendel is an Assistant Professor in the Department of Animal and Food Sciences at the University of Kentucky's Martin-Gatton College of Agriculture, Food and Environment. Her research program focuses on the structural analysis of plant cell wall carbohydrates and their relationship to fermentation behavior, with applications in food ingredient development and agricultural waste utilization.

Dr. Schendel's research interests include:

• Structural analysis of plant cell wall carbohydrates
• Relationship between carbohydrate structure and fermentation/digestion behavior
• Development of novel sources of prebiotics as food ingredients
• Utilization of agricultural and food processing waste products

Her recent publications demonstrate a growing focus on hempseed polysaccharides, bourbon production byproducts, and mare milk composition, reflecting an expanding research portfolio that bridges traditional food chemistry with emerging agricultural applications. Her work combines advanced analytical techniques including NMR, LC-MS, and HPAEC-PAD for comprehensive structural characterization.

Dr. Schendel has received recognition through two American Association of Cereal Chemists International fellowships:

• Endowment Fund Fellowship recipient (2013-2014)
• Elvira A. Tarleton Fellowship recipient (2012-2013)

She serves on the Bioactives Committee of the American Association of Cereal Chemists International and is a member of the Institute of Food Technologists. Her mentoring experience includes advising eight diploma students and five bachelor thesis students during her time at Karlsruhe Institute of Technology, in addition to teaching laboratory classes in GC-MS analysis.