Rachel R Schendel
Assistant Professor, University of Kentucky-Dept. of Animal & Food Sciences
Dr. Schendel studied Food Science at the University of Minnesota-Twin Cities and completed a doctorate in Food Chemistry under the guidance of Professor Mirko Bunzel in the Department of Food Chemistry and Phytochemistry at the Karlsruhe Institute of Technology in Germany. She then accepted a position as assistant research and teaching professor at the University of Kentucky. Her research focuses on the structure of plant cell walls in foods and feed. She is especially interested in the role of structural variation in microbial degradation of cell walls. She also enjoys teaches courses in food processing and food fermentation.
Dr. Schendel lives with her husband, Isaac, and two daughters, Lisbeth (2) and Margaret (1 month) in Lexington, Kentucky.