Dr. Mitchell is a Professor in the Food Science & Technology Department and the John Kinsella Endowed Chair in Food and Nutrition.

Dr. Mitchell's research focuses on

• basic chemical reactions and changes in composition in fruits and vegetables due to breeding, pre- and post harvest processes
• development of targeted and untargeted mass spectral approaches for identifying and quantifying secondary plant metabolites for authentification, safety, and biological relevance
• strategies and processing innovations for retaining and optimizing beneficial compounds (e.g., Quercetin) in finished food products, and decreasing the formation of toxic compounds (e.g., acrylamide)