Rachel Schendel
Last Revised: Nov 15th, 2022
Professional Biography
Rachel Schendel research interests are as follows:
- Structural analysis of plant cell wall carbohydrates
- Relationship between carbohydrate structure and fermentation / digestion behavior
- Development of novel sources of prebiotics as food ingredients
- Utilization of agricultural and food processing waste products
Education
B.S. Nutrition and Food Science, University of Minnesota, Twin Cities
M.S. Food Science, University of Minnesota, Twin Cities
Ph.D. Food Chemistry, Karlsruhe Institute of Technology, Institute of Chemistry and Biosciences
Course Instruction
FSC 538:
Food Fermentation
(4)
Course Description: The use of microorganisms in the preservation of raw foods and the manufacture of new foods. Manipulation and improvement of cultures to ensure production of desirable end products. Lecture, three hours; laboratory, two hours.
