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Ruthann Swanson

College of Family and Consumer Sciences

Nutritional Sciences

Associate Professor Emerita

Education

Degree Field of Study Institution Graduation
Ph.D. Human Ecology (Food Science) University of Tennessee 1986
M.S. Food Science University of Tennessee 1981
B.S. Home Economics Education University of North Carolina-Greensboro

Research

Food acceptability and quality

Teaching

Food principles; cultural aspects of foods; experimental foods

Outreach

Food quality; general foods, and nutrition information

Books

Swanson, RB. (in press). Grains and legumes. In: Food Chemistry, 3rd ed, Y.H Hui, (ed.), West Sacramento, CA :Science Technology Systems.

Journal Articles

Kane, AM, Swanson, RB, Lyon, BG and Savage, EM (2011). Reformulated Oatmeal and Chocolate Chip Cookies: Staling Effects. Nutrition and Food Science 41: 104-116.

Hargrove J, Dearlove, R., Greenspan, P, Swanson, R and Hartle, D. (2008). Inhibition of protein glycation by extracts of culinary herbs and spices. J Medicinal Food 11, 275-281.

Swanson, RB and Perry, JM. (2007). Modified oatmeal and chocolate chip cookies: Evaluation of the partial replacement of sugar and/or fat to reduce calories. Intl J Consumer Studies 31(3):265-271.

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