Jeff Swada

Assistant Professor, Food Science Undergraduate Academic Advisor

Jeff Swada

Ph.D., Food Science and Human Nutrition, Chemistry, University of Illinois at Urbana-Champaign (UIUC), 2014; Jonathan Baldwin Turner Graduate Fellow, UIUC, 2010-2014; B.S., Food Science and Human Nutrition, Chemistry, Bronze Tablet Recipient, UIUC, 2010

G.M. Trout FSHN Building, Room 106D, East Lansing, MI 48824

Phone: (517) 884-5993

Instruction:

FSC 325 – Food Processing: Unit Operations

FSC 430 – Fruit and Vegetable Processing

Advising:

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.

Background:

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. 

Research Interests:

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. 

Select Publications:

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, Journal of the Science of Food and Agriculture.

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, In Review.

Swada, J. G., Ghane, M. A., Reyes De Corcuera, J. I., Engeseth, N. J., 2016. Impact of alternative thermal and non-thermal processing on enzymatic activity in papaya and strawberry nectars and their respective blends, Innovative Food Science and Emerging Technologies, In Preparation.

Swada, J. G., Ortega, M. M., Engeseth, N. J., Effect of proteolytic enzymes and fiber of papaya fruit on human digestive health, Journal of Agriculture and Food Chemistry, In Preparation.

Rosales, E., Swada, J. G., Feng, H., Engeseth, N. J., Ultrasonic application as a potential alternative to tempering in dark chocolate formulation, Innovative Food Science and Emerging Technologies, In Preparation.                   

Nonthanum, P., Swada, J. G., Engeseth, N. J., Padua, G.W., Entrapment of lutein nanodroplets in whey protein, Journal of Agriculture and Food Chemistry, In Preparation.

Select Presentations:

Swada, J. G., Keeley, C. J., Ghane, M. A., Reyes De Corcuera, J. I., Engeseth, N. J., 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 Annual Meeting, Chicago, Illinois; July, 2015. 

Swada, J. G., Toshkov, T., Engeseth, N. J., Impact of novel thermal and non-thermal processing techniques on the molecular structure and nutritional value of papaya and strawberry. Institute of Food Technologists Annual Meeting, New Orleans, Louisiana; June, 2014. 

Swada, J. G., Toshkov, S., Lee, Y., Reyes De Corcuera, J. I., Engeseth, N. J., Impact of novel non-thermal processing techniques on the nutritional value and overall quality of papaya and strawberry nectars. Institute of Food Technologists Annual Meeting, Chicago, Illinois; July, 2013.