Ruthann Swanson

College of Family and Consumer Sciences

Foods and Nutrition

Associate Professor Emerita

Dawson Hall
305 Sanford Dr.
Athens, GA 30602


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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 1977


Food acceptability and quality


Food principles; cultural aspects of foods; experimental foods


Food quality; general foods, and nutrition information


Book Chapter

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

Recent 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.