Michael John McCarthy 
Department of Food Science & Technology 
Home Page 

Professor McCarthy’s research program focuses on developing and utilizing nuclear magnetic resonance and ultrasonic tomographic techniques to determine the physical and transport properties of food systems and consumer products. Magnetic resonance imaging and ultrasonics are capable of rapidly characterizing material properties as well as for use as process analytical instruments. He uses these technologies on fresh produce, processed foods and polymeric systems.

Curriculum Vitae

Research Slides