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Srinivasan Damodaran

Srinivasan Damodaran

Expert on food science, protein chemistry, dairy chemistry, hydrogels

Professor, food science College of Agricultural and Life Sciences Work: 608-263-2012 — Home and cell phones available upon request Home page


  • Protein-water interactions; ice crystal growth inhibition by peptides and proteins; phase transitions (melting, freezing, etc) in foods
  • Conversion of polymers into hydrogels; biodegradable polymers; chemical modification; interfacial properties of proteins; emulsions
  • Whey processing; flavor problems in whey and soy proteins; industrial separation of proteins


  • Fellow, American Chemical Society
  • Member, Institute of Food Technologists and American Oil Chemists Society
  • Editor, "Fennema's Food Chemistry," "Food Proteins and Their Applications"