Rate My Professor Anand Mohan

Anand Mohan is an Associate Professor in the Department of Food Science & Technology at the University of Georgia. He earned his Ph.D. in Food Science, specializing in Meat Science, from Kansas State University between January 2006 and December 2009. During this period, he served as a Research Assistant in the Department of Animal Sciences and Industry at Kansas State University. In September 2011, Mohan joined the University of Georgia as an Assistant Professor and Food Processing and Safety Specialist in the Department of Food Science & Technology, where he was later promoted to Associate Professor. He leads the Food Product & Ingredient Innovation Lab, focusing on advancing food technologies.

Mohan's research specializations encompass new food product development, food ingredient technology, value-addition to food waste, physicochemical properties and characterization of food ingredients, muscle biochemistry, characterization of oxidized lipids and proteins, enzyme-catalyzed functions, and quality and safety of meat and poultry products. His scholarly contributions include over 1,991 citations as per Google Scholar. Key publications feature 'Assessing the impact of 4-oxo-2-nonenal on lactate dehydrogenase activity and myoglobin redox stability' (Food Bioscience, 2021), 'Development of meat powder from beef byproduct as value-added food ingredient' (LWT-Food Science and Technology, 2021), 'Food flavoring prepared with lemon byproduct' (Journal of Food Processing and Preservation, 2021), 'Physicochemical properties of beef tongue as a value-added meat product' (Journal of Food Composition and Analysis, 2020), 'Anti-Salmonella activity of pyruvic and succinic acid in combination with oregano essential oil' (Food Control, 2020), 'Influence of edible flowers on the physicochemical and oxidative stability of raw ground beef patties' (2024), 'Edible Flowers: A Sustainable Source of Natural Food Ingredient' (2024), 'Detection and quantification of 4-oxo-2-nonenal in plant-based meat and beef' (2024), and 'Interrelationship of lipid aldehydes (MDA, 4-HNE, and 4-ONE) mediated protein oxidation in muscle foods' (2023). He also serves on the editorial board of LWT - Food Science and Technology.