Ronald Pegg

Ronald Pegg is the Josiah Meigs Distinguished Teaching Professor in the Food Science & Technology department at the University of Georgia's College of Agricultural & Environmental Sciences. His research focuses on functional foods, nutraceuticals, and the bioactive properties of phytochemicals, with expertise in separation and identification of bioactives, nutrient analysis, and lipid oxidation studies. He teaches courses ranging from introductory food science to advanced functional foods and analytical methods.

• Specializes in antioxidant activity of tree nuts, fruits, and legumes
• Develops analytical assays for food composition
• Studies shelf-life extension strategies for food products

His recent work emphasizes cellular antioxidant activity, phenolic profiling, and encapsulation technologies. Awards include the Josiah Meigs Distinguished Teaching Professor title. Publications span journals in food chemistry, nutrition, and analytical science.