Research:
Food acceptability and quality

Teaching:
Food principles; cultural aspects of foods; experimental foods

Outreach:
Food quality; general foods, and nutrition information

Interests:
Dr. Swanson's research interest is in factors that affect consumer acceptability of foods. Mailed and telephoned surveys of consumers are carried out to assess consumer perceptions of alternative production, processing and marketing techniques. To date, perceptions of organic production and establishment of an associated certification program, the potential adoption of irradiation processing and the use of a regional logo on locally produced fresh and processed food products have been assessed. She also employs sensory, instrumental and chemical analysis of food products to ascertain their quality attributes and potential acceptability to consumers. At present, her physico-chemical research effort is focusing on use of novel ingredeints, including alternative sweeteners in grain and oilseed-based products. The relationship between quality of food products and other factors, including nutrition and health concerns, in shaping consumer decisions in the marketplace are a continuing interest. Information generated through these studies has been used by decision-makers at the local, state, and federal levels.

Education:

Selected Publications/Presentations:
Swanson, RB (2004). Yeast-leavened breads. In Food Processing: Principles and Applications, Smith, JS and Hui, YH (Eds.) Blackwell Publishig, Ames, IA.

Kane, AM, Lyon, BG, Swnason, RB, Savage, EM. (2003). Comparison of two sensory and two instrumental methosto evaluate cookie color. Journal of Food Science 68:1831-1837.

Perry, JM, Swanson, RB, Lyon, BG, Savage, EM. (2003). Instrumental and sensory assessment of oatmeal and chocolate cip cookies modifed with sugar adn at replacers. Cereal Chemistry 80:45-51.

Swanson, RB, Perry, JM and Carden, LA (2002). Acceptability of reduced-fat brownies by school-aged children. Journal of the American Dietetics Association 102: 856-859.

Swanson, RB. (2002). Yeast-leavened breads. In Food Chemistry Workbook II. Smith, JS and Christen, GL, (Eds.) Science Technology System, West Sacramento, CA.