Fermentation and Food Colloids Laboratory
Dr. Charles’ research group
Fermentation and Food Colloids Lab
Dr. Anto Pradeep Raja Charles is an Assistant Professor and Principal Investigator of the Fermentation and Food Colloids Laboratory. His research program focuses on utilizing fermentation together with physical and analytical chemistry to develop sustainable food ingredients, bio-products, and value-added materials. Notably, Dr. Charles’s program explores alternative proteins modified and developed using fermentation and nanotechnology. His program also investigates industrial hemp science, taste peptides, and fat alternatives. Before joining the MTSU School of Agriculture, Dr. Charles was a Postdoctoral Research Associate at the University of Nebraska-Lincoln. He has received his Ph.D. in Cereal Science from North Dakota State University and an MS in Food and Animal Sciences from Tennessee State University. Dr. Charles was a Visiting Scholar at Vanderbilt University and has worked in food biotechnology industries for over 4 years, with a focus on industrial fermentation for the production of food, nutraceuticals, and agricultural products.