Research Leader, Food Processing and Sensory Quality Research Unit, US Department of Agriculture
Brennan Smith Ph.D. is the Research Leader for the Food Processing and Sensory Quality Research Unit at the USDA-ARS Southern Regional Research Center in New Orleans, LA. He oversees a diverse set of research projects involving rice quality and utilization, tree nut and peanut allergy, warm water aquaculture, catfish quality and utilization, and alternative protein research. His primary research interest is food security as it relates to the future availability of dietary protein. His current research focuses on protein characterization of agricultural commodities, as well as protein isolation, modification, and application into foods.
