Dr. John Coupland

Biography

John Coupland is a Professor in the Department of Food Science at Penn State University, where he serves as the Undergraduate Program Coordinator. His research focuses on the physical properties of foods, particularly lipids and emulsions. He studies the behavior of emulsions, which are fine dispersions of immiscible liquids, such as oil droplets in water, as seen in products like milk and mayonnaise. His recent work has involved using emulsions to deliver lipid-soluble flavors and nutrients in aqueous foods, experimenting with fine droplets of crystalline fats, and employing membrane homogenizers to generate water-in-oil emulsions for encapsulating microorganisms and colors. Additionally, he explores the functionality of food macromolecules for various physical structures and the role of ultrasonic sensors in automating food production processes. His lab investigates the effects of solid particles in liquid chocolate suspension and their impact on flowability and dispersion. Coupland has been instrumental in studying the interactions that extend the use of existing food ingredients to develop novel products. He is a member of the Institute of Food Technologists and has a rich background in food science, holding a Ph.D. from Leeds University, UK, where he focused on food science.

Research Interests