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Audrey Girard is an Assistant Professor in the Department of Food Science at the University of Wisconsin-Madison. Her research interests primarily focus on protein chemistry aimed at improving food quality, sustainability, and nutrition. A significant aspect of her work involves examining protein-polyphenol interactions and how they affect protein functionality within various food systems. The Girard Lab is dedicated to producing high-caliber scientific research and training the next generation of scientists and leaders in food science. Current projects within the lab include exploring mechanisms of protein-polyphenol interactions and their impacts on protein functionality, as well as reducing off-flavors associated with plant-based protein sources. Additionally, her lab is engaged in improving the structure and function of extruded proteins for various applications. With a background in Food Science Technology from Texas A&M University and Bakery Science & Management from Kansas State University, Dr. Girard combines her academic expertise with a passion for promoting human health through innovative food solutions.
University of Wisconsin-Madison • Madison, Wisconsin, USA
Teaching and conducting research in protein chemistry and its applications to food science.
Texas A&M University • College Station, Texas, USA
Collaborated on research projects in food science and technology.
Department: Department of Computer Sciences