Ryan Elias

Ryan Elias is a Professor specializing in Food Science, with a focus on antioxidant mechanisms, emulsion technology, and beverage chemistry. His research integrates biochemical principles with food processing innovations, addressing challenges in wine, beer, and gluten-free brewing. He leads projects on targeted antioxidant partitioning and aroma compound preservation.

Research Interests: His work spans antioxidant activity modulation, free radical analysis in consumer products, and the application of advanced drying techniques to preserve food quality. Recent studies include the impact of peptides on beer thiols and starch digestion in gluten-free beer production.

Grants & Projects: Principal Investigator for the USDA-funded 'Improving the Effectiveness of Lipophilic Antioxidants Through Targeted Partitioning' (2013–2016).

Awards: Received the Outstanding Collaborative Research Team award (2018) for interdisciplinary work on health-related research.

Publications: Over 112 peer-reviewed articles, with recent contributions emphasizing wine stabilization, cigar smoke analysis, and gluten-free brewing innovations.