Ruthann Swanson
College of Family and Consumer Sciences
Associate Professor Emerita
Education
| Degree | Field of Study | Institution | Graduation |
|---|---|---|---|
| Ph.D. | Human Ecology (Food Science) | University of Tennessee | 1986 |
| M.S. | Food Science | University of Tennessee | 1981 |
| B.S. | Home Economics Education | University of North Carolina-Greensboro |
Research
Food acceptability and quality
Teaching
Food principles; cultural aspects of foods; experimental foods
Outreach
Food quality; general foods, and nutrition information
Books
Swanson, RB. (in press). Grains and legumes. In: Food Chemistry, 3rd ed, Y.H Hui, (ed.), West Sacramento, CA :Science Technology Systems.
Journal Articles
Kane, AM, Swanson, RB, Lyon, BG and Savage, EM (2011). Reformulated Oatmeal and Chocolate Chip Cookies: Staling Effects. Nutrition and Food Science 41: 104-116.
Hargrove J, Dearlove, R., Greenspan, P, Swanson, R and Hartle, D. (2008). Inhibition of protein glycation by extracts of culinary herbs and spices. J Medicinal Food 11, 275-281.
Swanson, RB and Perry, JM. (2007). Modified oatmeal and chocolate chip cookies: Evaluation of the partial replacement of sugar and/or fat to reduce calories. Intl J Consumer Studies 31(3):265-271.