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Ryan J. Elias is a Professor and Associate Head in the Department of Food Science at Pennsylvania State University. He specializes in the area of free radical chemistry as it relates to food science, focusing on lipid oxidation and antioxidant systems in foods and beverages. His current research involves elucidating mechanisms that control lipid oxidation in multiphase foods and developing consumer-friendly strategies for antioxidant applications. He employs advanced techniques such as electron paramagnetic resonance (EPR) to investigate free radical mechanisms across various contexts, including food products and biological systems. His academic background includes a Postdoctoral fellowship in Viticulture and Enology at the University of California-Davis, as well as a Ph.D. in Food Science from the University of Massachusetts-Amherst. Elias has earned several distinctions, including the Outstanding Collaborative Research Award and the Young Scientist Award from the American Chemical Society. He has also received support for his research from various funding agencies such as the USDA and NIH.
Pennsylvania State University • University Park, PA
Leading research and instruction in the Department of Food Science.
GRE scores are highly recommended but not strictly required for Applied Linguistics.