Biochemistry .Post-harvest physiology,handling,and processing .Biochemistry and molecular biology of muscle proteins .Postmortem biochemistry related to meat quality .Transgenic animals .Lipid oxidation in poultry muscle and eggs .Biochemistry of aquatic food and food products .Mechanisms of enzyme action .Enzymology of malt and wort production .Oxidation Texture Rheology 1.Flavor 2.Color Appearance 3.Texture 4.Nutrition Food Science Technology Food Quality Food Presevation Nutrition Food Safety ·Sensory Food Quality Flavor Appearance Texture 44 •Post-harvest physiology, handling, and processing •Biochemistry and molecular biology of muscle proteins •Postmortem biochemistry related to meat quality •Transgenic animals •Lipid oxidation in poultry muscle and eggs •Biochemistry of aquatic food and food products •Mechanisms of enzyme action •Enzymology of malt and wort production •Oxidation Texture & Rheology 1. Flavor 2. Color & Appearance 3. Texture 4. Nutrition Food Science & Technology • Food Presevation Food Safety Food Quality Food Quality • Nutrition • Sensory Flavor Appearance Texture