Sharon D Hooper

Sharon Hooper, Ph.D. is a Research Specialist in the USDA's Food Legume Quality Genetics Laboratory and an Academic Specialist in the Department of Food Science and Human Nutrition at Michigan State University where she teaches Integrated Approachs to Food Product Development. Dr. Hooper's research focuses on developing pulse flours and value-added pulse-based food products for globally enhanced nutrition, as well as the isolation and characterization of bio-actives from pulses such as dry beans. She has several peer reviewed research papers and book chapters published. Dr. Hooper is also research mentor for undergraduate students as well as a local food company.