معرفی
William L. Kerr serves as Professor and Director of the Food Packaging Research and Development Laboratory (FPRDL) within the Department of Food Science & Technology at the University of Georgia's College of Agricultural & Environmental Sciences. His research focuses on the physical properties of foods, particularly examining the role of water in determining texture, flavor, and physical states through rheological and textural analysis.
- Specializes in utilizing NMR, ultrasound, and calorimetric techniques as process sensors
- Develops computational models for food component behavior
- Teaches advanced courses including Food Processing III (FDST 4013/6013), Food Texture and Rheology (FDST 8080), and Food Structure and Properties (FDST 8120)
His recent publication trends reveal concentrated research in food texture analysis, thermal properties measurement, and novel drying technologies. Key themes include chocolate and confectionery science, nut butter rheology, fruit processing optimization, and bioactive compound stability during thermal treatments. Methodologically, his work frequently employs capacitance-based thermal analysis, genetic algorithms, and supercritical fluid extraction techniques.
As Director of FPRDL, Kerr leads research initiatives focused on food packaging interactions, preservation technologies, and quality retention during storage. His laboratory work integrates physical chemistry principles with food engineering applications to solve industry challenges in texture control and shelf-life extension.
