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Ruth Watkins

Laboratory Research Specialist and Co-Instructor

Schaub Food Science Building, Room 230


Teaching Interests

  • Co-Instructor, Introduction to Food Science (FS201) – Summer
  • Co-Instructor, Analytical Techniques in Food and Bioprocessing Sciences (FS403)


M.S. Food Science North Carolina State University 1987

B.S. Food Science North Carolina State University 1985

Area(s) of Expertise

I provide technical support for the laboratories of G.K. Harris and J.C. Allen, where our current research interests include the investigation of various food materials for vitamins, phenolics, and other bioactive components. We study North Carolina-based products, such as locally grown sweet potatoes, and internationally grown products such as coffee. Our research encompasses a variety of nutritionally essential factors in our fresh and processed foods.