Dr. Georgios Blanchard

Department Chair of Food Chemistry at University of California, Berkeley

London

About

Dr. Georgios Blanchard is a leading authority in food chemistry. He earned a master’s degree in Food Chemistry from Stanford University in 2012 and went on to complete a doctoral degree in the same field from the University of California, Berkeley in 2020. He currently serves as the Department Chair of Food Chemistry at the same institution. His research focuses on the principles of food science, chemical analysis of foods, and food production optimization. He is an advocate for the use of chemical technology to ensure food safety and improve food nutrition and safety. He has authored numerous textbooks and articles, and his work has been featured in leading academic journals. His extensive knowledge in this field has allowed him to lead groundbreaking research and help further develop the use of food chemistry in food industry and research.

Publications

Chemical Characterization of Compounds in Coffee Beans

Food Chemistry

2023

The Effect of Temperature on the Maillard Reaction in Milk

Journal of Agricultural and Food Chemistry

2022

Physicochemical Properties of Fruit Juices and Their Shelf-Life

Journal of Food Science

2021

Antioxidant Activity of Common Spices

Critical Reviews in Food Science and Nutrition

2020

Fatty Acid Profiles of Edible Oils

LWT

2019

Analysis of Carbohydrates in Raw and Cooked Potatoes

Food Chemistry and Biotechnology

2018

Education

Stanford University

M.S., Food Chemistry / August, 2012

University of California, Berkeley

Ph.D, Food Chemistry / April, 2020

Experience

University of California, Berkeley

Department Chair of Food Chemistry / October, 2020 — Present

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