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Joseph Awika earned his PhD in Cereal Chemistry from Texas A&M University, where he now works as an Assistant Professor. Dr. Awika’s broad research area is grain chemistry: Identifying mechanisms by which secondary plant metabolites and minor grain constituents can be optimized to improve food quality and human health. Currently his research focuses on how grain polyphenols interact with food macromolecules during processing, and the consequences of such interactions on product texture and attributes relevant to glucose metabolism and chronic inﬂammation.
Dr. Awika is also engaged in international research collaborations with scientists in Zambia, Kenya, South Africa, Ethiopia, China, and Mexico. His international research activities are aimed at improving nutritional and food-processing quality of indigenous cereals and legumes in Africa with the goal of reducing poverty and preventing disease among vulnerable groups.