Department of Food Science and Human Nutrition
Assistant Professor, Director of Food Science Program, Food Science Undergraduate Academic AdvisorG.M. Trout FSHN Building, Room 106D, East Lansing, MI 48824
PhD, Food Science and Human Nutrition, Chemistry, University of Illinois at Urbana-Champaign (UIUC), 2014
Jonathan Baldwin Turner Graduate Fellow, UIUC, 2010-2014
BS, Food Science and Human Nutrition, Chemistry, Bronze Tablet Recipient, UIUC, 2010
FSC 325 – Food Processing: Unit Operations
FSC 430 – Fruit and Vegetable Processing
The academic advisor for students in the Food Science major is available to:
- Provide information on the major including degree requirements and career possibilities
- Advise on course selection, scheduling and sequencing
- Assist with enrollment concerns
- Explain academic policies and procedures related to dropping, repeating, withdrawing, transferring courses and academic standing
- Advise and suggest resources related to tutoring, career planning, counseling, service learning, student organizations, study abroad, internships, and career opportunities
Advising is also available to MSU students who are considering switching to Food Science and for prospective incoming freshmen or transfer students who wish to learn more about the Food Science program at MSU.
MSU students may reserve an appointment through the online Student Success Dashboard.
Being legally blind, I have had to overcome many challenges to become successful as a student and in my professional career. Throughout my journey I was fortunate to have the guidance and support of faculty and advisors to help me overcome any hurdles that have stood between me and the ability to reach my full potential. It is my goal as an instructor and advisor at MSU to continue helping students to reach their full potential, just like others have helped me. As said by W.B. Yeats, “Education is not the filling of a pail, but the lighting of a fire.” During my time at MSU I hope not only to teach students, but to provide them with the necessary skills and resources needed to learn, and to ignite their passion for learning in the courses they take at MSU and as they continue to grow and pursue their chosen careers.
My research aims to answer a broad spectrum of questions related to how foods can be preserved or enhanced to impart beneficial health benefits to humans while maintaining their sensory properties. Areas of focus have included bioactive compounds and their potential link to cancer prevention, encapsulation of phytochemicals, sensory evaluation of foods through aroma characterization, ultrasonic application to dark chocolate manufacturing and hydroponically grown leafy greens, the role of fiber and digestive enzymes in human digestion, and the effects of novel processing on the overall quality of papaya and strawberry nectars and their respective blends.
Swada, J. G., Keeley, C. J., Ghane, M. A., & Engeseth, N. J. (2015). Synergistic potential of papaya and strawberry nectar blends focusing on specific nutrients and antioxidants using alternative thermal and non-thermal processing techniques, Journal of Food Chemistry, 87-95. doi:10.1016
Swada, J. G., Keeley, C. J., Ghane, M. A., & Engeseth, N. J. (2015). Relationship between pulp structure breakdown and nutritional value of papaya (Carica papaya) and strawberry (Fragaria x ananassa) nectars using alternative thermal and non-thermal processing techniques. J Sci Food Agric. doi:10.1002/jsfa.7372
Swada, J. G., Ghane, M. A., DeCorcuera, J. I., & Engeseth, N. J. Impact of alternative thermal and non-thermal processing on enzymatic activity in papaya and strawberry nectars and their respective blends. Innovative Fd Sci and Emerg Tech. In review.
Swada, J. G., Nonthanum, P., Engeseth, N. J., & Padua, G. W. Entrapment of lutein nanodroplets in whey protein. J Agr Fd Chem.
Swada, J. G., Feng, H., & Engeseth, N. J. Ultrasonic application as a potential alternative to tempering in dark chocolate formulation. Innovative Fd Sci and Emerg Tech.
Swada, J. G., Ortega, M. M., & Engeseth, N. J. Effect of proteolytic enzymes and fiber of papaya fruit on human digestive health. J of Agr Fd Chem.
Cao, L., Swada, J. G. (May 2018) Effect of Active Learning on Student Performance in Food Processing Course, IRB# x17-1616e, Center for the Integration of Research, Teaching, and learning. Presented at Future Academic Scholars in Teaching Conference, East Lansing, MI
Tang, L. M., Perrone, F., Wolfe, E., Relle, B., Snider, L., Swada, J. G. (August 2016) Accessible Archives and Special Collections at the MSU Libraries, Society of American Archivists. Presented at SAA Annual Meeting, Atlanta, GA.
Swada, J. G., Keeley, C. J., Ghane, M. A., Corcuera, J. I., Engeseth, N. J. (July 2015) Impact of novel thermal and non-thermal processing on the enzymatic activity of papaya and strawberry nectars and their respective blends, Institute of Food Technologists. Poster presented at IFT Annual Meeting, Chicago, IL.
Swada, J. G., Toshkov, T., Engeseth, N. J. (June 2014) Impact of novel thermal and non-thermal processing techniques on the molecular structure and nutritional value of papaya and strawberry. Institute of Food Technologists. Poster presented at IFT Annual Meeting, New Orleans, LA.
Swada, J. G., Toshkov, S., Lee, Y., Rueraeyes De Corc, J. L., Engeseth, N. J. (July 2013) Impact of novel non-thermal processing techniques on the nutritional value and overall quality of papaya and strawberry nectars, Institute of Food Technologists. Poster presented at IFT Annual Meeting, Chicago, IL.