overview

Dr. Awika's broad interest is in developing technologies that maximize the ability of food to protect humans against chronic disease. His research focuses on the chemistry behind the behavior and properties of specific micro (polyphenols) and macro (starch and proteins) food constituents derived from grains. The interactions of the starch and proteins with the polyphenols, and how these interactions affect the rheological and biologically relevant properties of the molecules are of interest. How the structure of the polyphenols can be used to predict and manipulate their chemical behavior and function in food systems, as well as predict their interactions relevant inflammatory response in biological models is a major area of focus.



Dr. Awika's research involves multidisciplinary and international collaborations with geneticists, nutritional biochemists, agronomists, plant breeders, among others, from around the world.

education and training
selected publications
Academic Articles67
Books1
Chapters3
  • Awika, J., Ojwang, L., & Girard, A. (2019). CHAPTER 14: Anthocyanins, Deoxyanthocyanins and Proanthocyanidins as Dietary Constituents in Grain Products. Food Chemistry, Function and Analysis. (pp. 305-331). Royal Society of Chemistry.
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  • Taylor, J., & Awika, J. M. (2017). Future Research Needs for the Ancient Grains. Gluten-Free Ancient Grains: Cereals, Pseudocereals, and Legumes: Sustainable, Nutritious, and Health-Promoting Foods for the 21st Century. (pp. 297-328). Elsevier.
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  • Awika, J. M. (2017). Sorghum: Its Unique Nutritional and Health-Promoting Attributes. Gluten-Free Ancient Grains: Cereals, Pseudocereals, and Legumes: Sustainable, Nutritious, and Health-Promoting Foods for the 21st Century. (pp. 21-54). Elsevier.
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Conference Papers5
chaired theses and dissertations
Email
awika@tamu.edu
First Name
Joseph
Last Name
Awika
mailing address
Texas A&M University; Soil & Crop Science; 2474 TAMU
College Station, TX 77843-2474
USA