Michael H. Tunick

Michael H. Tunick is a retired chemist and research chemist at the United States Department of Agriculture (USDA) with 40 years’ experience where he created new dairy products and expanded marketability of existing products. Dr. Tunick has expertse in thermal analysis using differential scanning calorimetry, microstructural analysis using scanning and transmission electron microscopy, microbiology of bacteria, and rheology of materials using texture profile analysis and small amplitude oscillatory shear analysis. After retiring , he became a full-time professor at Drexel University where he teaches various food science courses including Cheesemaking and mentors students in the M.S. Food Science program. Dr. Tunick has authored or coauthored over 140 publications, has coedited ten books including three on Hispanic food, and has co-chaired over 20 symposia in the Division of Agricultural & Food Chemistry (AGFD) in the American Chemical Society (ACS).