* Dr. Resurreccion's research is in the area of sensory evaluation, consumer acceptance, and food quality evaluation
* Leading edge approaches to sensory evaluation that enable food processors
to design and develop foods of enhanced quality
* Research in psychobiology that bridges food science and technology with
food marketing and human behavioral responses to food purchasing
* Modeling and optimization of formulations and processes
* Basic and applied research to enhance quality and utilization of value-added products for consumers
* Functional compounds
 

Faculty Homepage:
http://www.foodscience.caes.uga.edu/personnel/faculty/resureccion.html