Creative Inquiry
- Analysis of Nutraceuticals in Foods
- Characterization of Impact Aromas in Herbs, Spices and Fruits
- Culinary Nutrition
- Culinary Science and Food Technology
- Culinary Tourism
- Designing Nutrigenomic Diets to Improve Metabolic Syndrome Symptoms
- Developing Probiotic Foods for Health Benefits
- The Discovery, Creation and Launch of the Next Great Clemson Ice Cream Innovation
- The Evolution of Gingerbread – The Effect of Ingredient Availability, Food Technologies and Culinary Advances on Development of Gingerbread Recipes
- Examining the Effectiveness of School-based Interventions for the Prevention of Obesity in Children
- Exploration of Weight Gain and Obesity in Adult Populations: A Mechanistic, Clinical and Educational Approach
- Gaining Research Experiences from Participation in Microbiological Projects
- Images
- Investigation of Clemson University and Public Dietary Practices
- Analysis of Nutraceuticals in Foods
- A Nutrition Education and Life-Style Intervention for Type 2 Diabetes
- Nutrition, Physical Activity and Health Programs for Young Children in Child Care Centers
- Sustainable Food Supplies
- Testing Variables of Foods, Films, Antimicrobials and Surfaces Affecting Transfer and/or Survival of Bacteria
- Using Creative Inquiry to Investigate Food Advertising Claims