Robert Beelman
Professor Emeritus of Food Science and Director of Center for Plant and Mushroom Foods for Health.
General area of research interest involves development of cultural and postharvest practices for fruit, vegetable and mushrooms to improve their composition, quality, stability and safety of food products produced from them. Recent research has focused on development of methods to enhance the levels of important bioactive components of cultivated mushrooms in order to improve their nutritional/and or medicinal value. For example, commercially practical methods have been developed to enhance the levels of selenium, ergothioneine and ergocalciferol (Vit. D2) that can make mushrooms, or their products, as the best sources of these compounds in a plant-based diet.
Visit website: https://foodscience.psu.edu/directory/rbb6
See also: Pennsylvania State University (PSU) - Public Research university.
Details last updated 19-Dec-2019
Robert Beelman News
Mushrooms as a source of a longer life
New Atlas - 10-Nov-2017
Scientists believe that ergothioneine and glutathione can play a vital role in fighting to age
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