Robert Brannan devotes his time and expertise to food science. As a food scientist, Brannan experiments with the nutrients and antioxidants in food, most recently, the pawpaw. He suspects that the fruit has commercial potential, only needing the “health halo” of the food community to become a household favorite.
Brannan has dozens of published studies that examine various topics such as oil absorption, sensory analysis and consumer appraisal. Remarkably, Brannan has found healthier alternatives to fat, mechanisms of lipid oxidation in meat, and novel antioxidants in meat through this research.
His efforts do not go unnoticed. Brannan has earned several grants and prestigious awards for his research from the Ohio University College of Health and Human Services, 2 Trim Holdings, Texture Technologies and the National Dairy Council Nutrition.
Brannan currently serves as President of the National PawPaw Foundation, is an editorial board member of Journal of Food Quality and is an active member of the Institute of Food Technologists.
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