Ronald D. Galyean - Professor, Ph.D., (University of Missouri-Columbia).  Primary teaching responsibilities include introductory food science (FDSC 101), food chemistry and analysis (FDSC 402) and food preservation and processing (FDSC 404, 406/407L).  Research interests involve the effects of processing on the functional characteristics of proteins and the interaction of food product ingredient composition with processing requirements for optimal functional characteristics and product safety.
rglyn@clemson.edu
phone: 864-656-0430
office: 219 Poole Ag Center Bldg