Audrey Girard
Assistant Professor, Food Science
Research interests: protein chemistry to improve food quality, sustainability, and nutrition; protein-polyphenol interactions.
About
When not working, Audrey enjoys running, reading, and any activity that gets her into the great outdoors.
Areas of Study
The mission of the Girard Lab is to use protein chemistry to improve food quality and sustainability, as well as to promote human health. We are an inclusive research program that produces high-caliber science while training scientists to be leaders and innovators to solve food-related problems. Current studies include:
- Mechanisms of protein-polyphenol interactions and their effect on protein functionality
- Reduction of off-flavors in plant-based protein sources
- Improving structure and function of extruded proteins
Experience
Assistant Professor
University of Wisconsin-Madison
Madison, Wisconsin, USA
Postdoctoral Fellow
University of Wisconsin-Madison
Madison, Wisconsin, USA
PhD in Food Science and Technology
Texas A&M University
College Station, Texas, USA
BS in Bakery Science & Management
Kansas State University
Manhattan, Kansas, USA