James C. Acton - Emeritus Stender Professor, Ph.D., (University of Georgia ).  Primary teaching responsibilities include coordination of undergraduate food science research teams (FDSC 417 and 418).  His interest is processing and shelf life evaluation of muscle foods and other food products.  Areas of study include functional property evaluations of meat proteins, microbial and chemical aspects of fermented meat products, and the interactions of light, oxygen and storage temperature with packaging systems for meat products and other foods.
jcacton@clemson.edu
phone: 864-656-5681
office: 210 Poole Ag Center Bldg

Felix H. Barron - Professor, Ph.D., (Michigan State University ).  Primary teaching responsibilities include food process engineering (FDSC 408).  Extension interest is commercial food processing and packaging.  Computer modeling, simulation and optimization of food processes, food quality and shelf life of packaged foods.  Design of food processing plants, sanitation inspection, and compliance with laws and regulations; waste packaging materials.
fbarron@clemson.edu
phone: 864-656-5694
office: 220 Poole Ag Center Bldg

Feng Chen - Associate Professor, Ph.D., (Louisiana State University ).  Primary teaching responsibilities include food chemistry (FDSC 401). Research interests are food flavor chemistry, identification, isolation and application of bioactive nutraceutical compounds from natural sources.
fchen@clemson.edu
phone: 864-656-5702
office: 215 Poole Ag Center Bldg

Aubrey Coffee - Lecturer, Ph.D. ( Clemson University ).  Primary teaching responsibilities include Culinary Fundamentals (FDSC 215) and Sensory Evaluation (FDSC 304).  Other responsibilities include directing sensory evaluation department, liaison between culinary initiative group and food industry, diversity recruiting and advising of incoming freshmen students.
acoffee@clemson.edu
phone: 864-656-1201
office: 205 Poole Ag Center Bldg

Paul L. Dawson - Professor, Ph.D., ( North Carolina State University ).  Primary teaching responsibilities include food resources and society (FDSC 214) and the processing and quality for poultry products (AVS 425).  Dawson’s research addresses the safety and quality of food. This not only includes preventing food deterioration but also enhancing the composition of food during storage through “enhancer coatings.”   Specific strategies will include
1) active packaging (antimicrobial, antioxidant, bioactive), 2) novel processing (non-thermal plasma, thermal (heat and cold) in combination with biocides), 3) testing new in-home food refrigeration technologies in conjunction with the largest producer of such equipment in the world, and 4) evaluate variables of foods, films, antimicrobials and surfaces affecting transfer and/or survival of bacteria through an undergraduate creative inquiry research team.
pdawson@clemson.edu
phone: 864-656-1138
office: 204 Poole Ag Center Bldg

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

Xiuping Jiang - Associate Professor, Ph.D., ( University of Maryland ).  Primary teaching responsibilities include food and dairy microbiology (MICRO 407).  Research interests are food microbiology and food safety. Area of study includes the control and source of food pathogens, biosafety.
xiuping@clemson.edu
phone: 864-656-6932
office: 217 Poole Ag Center Bldg

John U. McGregor - Professor, Ph.D., (Mississippi State University ). Primary teaching responsibilities include perspectives in food & nutrition sciences (FDSC 102), quality management for the food and packaging industries (FDSC 409).  Research interest is Dairy Foods Technology and Product Development.  Areas of study include the chemistry and flavor of coffee, natural antioxidants, specialty cheeses and value added processing.
johnny@clemson.edu
phone: 864-650-0817
office: A203G Poole Ag Center Bldg

Anthony L. Pometto III - Professor and Dept. Chair, Ph.D., ( )
pometto@clemson.edu
phone: 864-656-4382
office: 222 Poole Ag Center Bldg

Marge Condrasky - Assistant Professor, Ed.D., R.D., ( Clemson University ).  Primary teaching responsibilities include Basic Human Nutrition (NUTR 203), Restaurant Food Service Management (FDSC 307) and advanced Culinary Applications/Product Development (FDSC 420).  Specialty interest areas are Culinary Science, distance education and child hood obesity. 
mcondra@clemson.edu
phone: 864-656-6554
office: 216 Poole Ag Center Bldg

Vivian Haley-Zitlin - Associate Professor, Ph.D., R.D., ( University of Tennessee -- Knoxville ).  Primary teaching responsibilities include human nutrition (NUTR 451) and medical nutrition theraphy (NUTR 424, 425).  Research interests include the metabolism of phytochemicals and effects of nutrients on liver and glucose metabolism.
vivianh@clemson.edu
phone: 864-656-7716
office: 211 Poole Ag Center Bldg

Rita M. Haliena - Senior Lecturer, M.S., R.D., ( Ball State University ).  Primary teaching responsibilities include basic human nutrition for nursing students (NUTR 205) and community nutrition (NUTR 426).  Scholarly interests are in clinical nutrition and clinical dietetics management especially the differences in the measures of nutritional status and length of stay for high risk patients.  
rhln@clemson.edu
phone: 864-656-7614
office: 218 Poole Ag Center Bldg

M. Elizabeth Kunkel - Professor, Ph.D., R.D., ( University of Tennessee -- Knoxville ).  Primary teaching responsibilities include food service operations (FDSC 306), quantity food production (FDSC 407) and food processing laboratory (FDSC 407L), nutrition and metabolism (NUTR 455).  Research interest is food nutrients and nutritional health.  Areas of study include the effects of nutrient stress on noncollagenous proteins of bone, single photon absorptiometry in animals as an indicator of mineral bioavailability, and the impact of macronutrients and food processing techniques on mineral bioactivity.
bkunkel@clemson.edu
phone: 864-656-5690
office: 214 Poole Ag Center Bldg

Administrative Staff

Kim Collins - Department Chair's Assistant/Office Supervisor, Room 223 Poole Agricultural Center.  Responsibilities include:  administrative support for department chair, supervision of office, class schedule coordinator, personnel coordinator, textbook coordinator,  maintaining graduate and undergraduate academic files.
kcllns@clemson.edu
phone: 864-656-3397
office: 223 Poole Ag Center Bldg

Shannon Baldwin - Administrative Assistant, Room 208 Poole Agricultural Center.  Responsibilities include:  administrative support for Expanded Food and Nutrition Education Program (EFNEP), a Cooperative Extension program for low income families and youth..
sbldwn@clemson.edu
phone: 864-656-1148
office: 208 Poole Ag Center Bldg

Teri Elliot - Department's Fiscal Technician and Accountant, Room 224 Poole Agricultural Center.  Responsibilities include:  processes personal reimbursements, purchase orders, and payments, maintains the departmental budgets and ensures that procurement rules are followed, provides the department chair with budget information on a monthly basis.
telltt@clemson.edu
phone: 864-656-4609
office: 224 Poole Ag Center Bldg

Research Staff 

Inyee Y. Han - Laboratory Research Specialist, Processing/Packaging Laboratory, Room 116 Newman Hall.  Manages and coordinates food processing/packaging facilities and equipment, conducts and coordinates research, maintains food processing and packaging equipment, performs complex chemical, physical, and biological analyses for food products.  
ihan@clemson.edu
phone: 864-656-4033
office: 116 Newman Hall