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Gabriel Harris

Professor, Director of Undergraduate Programs for Food Science


Schaub Food Science Building, Room 116B


Area(s) of Expertise

Understanding how food processing affects the health properties of food is my primary research interest. Specifically, we examine the “aspirin-like” or anti-inflammatory effects of plant foods, as well as their effects on blood sugar regulation and satiety. Of particular interest are foods such as tea, chocolate and muscadine grapes.

Teaching Activities

Of all of the things that I have the opportunity to do here at NC State, teaching is, by far, my favorite. Training future leaders in Food, Bioprocessing and Nutrition Sciences and then seeing them move on to rewarding careers brings challenges and excitement every day. I enjoy teaching courses in both face-to-face and distance education formats.

I teach three courses:

  • Food Science and the Consumer (introductory)
  • Analytical Techniques in Food and Bioprocessing Sciences (senior-level)
  • Nutraceuticals and Functional Foods (graduate-level)


View Curriculum Vitae


Ph.D, Food Science and Nutrition, The Ohio State University (2001)
M.S., Food Science, Statistics Minor, North Carolina State University (1997)
B.S., Home Economics, Dietetics Concentration, Morgan State University (1995)