Shelly J. Schmidt

Dr. Shelly J. Schmidt

Dr. Schmidt’s food materials science research program uses multi-level analytical techniques, such as Nuclear Magnetic Resonance (NMR) spectroscopy, Magnetic Resonance Imaging (MRI), Differential Scanning Calorimetry (DSC), Dynamic Vapor Sorption (DVS), Dynamic Dewpoint Isotherms (DDI), and Thermogravimetric Analysis (TGA) to elucidate the relationship between water and solids dynamics (mobility) and the physical, chemical, and microbiological stability and quality characteristics of food systems.


Professor; sjs@illinois.edu; more detail here.