Robert L. Bradley
Emeritus Professor, Food Science
Research activity is focused in the general areas of food products development, ultrafiltration and reverse osmosis, frozen dessert technology, analytical methods of food analysis and dairy foods technology.
Yvonne K. Bushland
Retired Senior Lecturer
Yvonne Bushland is a retired Senior Lecturer in the Department of Food Science. After completing her BS degree in food science and dietetics at the University of Wisconsin-Madison, Yvonne and her husband Gary joined the United States Peace Corps. Yvonne served as a Peace Corps volunteer in a rural village in Western Malaysia where she taught English as a second language in the village elementary school. She also worked with the village youth club and the Women’s Institute in developing programs for food and nutrition education in the village.
Joint Appointments in Food Science
Determining physical properties and quality factors of food materials and design of sensors and instrumentation for quality evaluation of food materials nondestructively. Rheological and transport properties, structure-function relationships; value-added food and non-food processes of biomaterials.