Joe Regenstein

About

Joe M. Regenstein is a Professor in the Department of Food Science at Cornell University. He received a B.A. in chemistry from Cornell's College of Arts and Sciences, an MS in dairy chemistry from CALS, and a PhD in biophysics from Brandeis University. He joined the faculty in 1974 and is a member of the Field of Food Science and the Field of International Development. Additionally, he serves as an Adjunct Professor in Population Medicine and Diagnostic Sciences in the Vet School, is a member of the Governing Board of the Science of Natural and Environmental Systems (SNES) program, and participates in the Program of Jewish Studies. He is also an Adjunct Professor in the Food Industry Program at Kansas State University. Regenstein's research focuses on the use of by-products from fish processing wastes, particularly in the production of fish gelatin from skins and scales, aiming to increase yield and develop market opportunities for kosher and halal markets. He has also worked on increasing small-scale animal agriculture, especially involving sheep and goats, with a focus on ethnic and religious markets such as kosher and halal. His outreach efforts include leading the Cornell Kosher and Halal Food Initiative, which aims to support the food industry in providing kosher and halal foods to consumers worldwide. His teaching emphasizes critical thinking about scientific facts, understanding diversity in consumer food choices, and incorporating animal welfare and environmental…

Research topics

• Computer Science
• Political Science
• Artificial Intelligence
• Medicine
• Chromatography
• Organic chemistry
• Biology
• Telecommunications
• Biochemistry
• Environmental health

Selected publications

• The fourth industrial revolution in the food industry—Part I: Industry 4.0 technologies

  Critical Reviews in Food Science and Nutrition · 2022 · 360 citations

  Senior authorCorresponding

  Climate change, the growth in world population, high levels of food waste and food loss, and the risk of new disease or pandemic outbreaks are examples of the many challenges that threaten future food sustainability and the security of the planet and urgently need to be addressed. The fourth industrial revolution, or Industry 4.0, has been gaining momentum since 2015, being a significant driver for sustainable development and a successful catalyst to tackle critical global challenges. This revie…

  DOI

• The gut microbiota as a target to control hyperuricemia pathogenesis: Potential mechanisms and therapeutic strategies

  Critical Reviews in Food Science and Nutrition · 2021 · 293 citations

  ) and prebiotics (polyphenols, peptides, and phytochemicals) with UA-lowering effects targeting the intestinal tract are summarized, providing reference and guidance for further research.

  DOI

• Isolation, purification, structure and antioxidant activity of polysaccharide from pinecones of Pinus koraiensis

  Carbohydrate Polymers · 2020 · 245 citations

  DOI

• Soy proteins modified using cavitation jet technology

  International Journal of Biological Macromolecules · 2024-08-23 · 16 citations

  reviewSenior author
  PublisherDOI

• Synthetic and semi-synthetic antioxidants in medicine and food industry: a review

  Frontiers in Pharmacology · 2025-07-22 · 15 citations

  reviewOpen access

  Oxidative stress is recognized as both a causative and contributing factor in many human diseases. As a result, significant research has been devoted to the development of synthetic and semi-synthetic antioxidants (ATs). This review summarizes the therapeutic potential of synthetic ATs, explores their possible clinical applications, and highlights novel structural modifications aimed at improving their pharmacological properties. Additionally, it presents ideas for refining current antioxidant t…

  PublisherOA PDFDOI

Frequent coauthors

• Peng Zhou

  Jiangnan University

  121 shared

• Dasong Liu

  Jiangnan University

  85 shared

• Denise M. Smith

  41 shared

• Xiaoming Liu

  40 shared

• Dawei Yu

  Jiangnan University

  35 shared

• Yacine Hémar

  Massey University

  32 shared

• Wenshui Xia

  State Key Laboratory of Food Science and Technology

  30 shared

• Yating Xiong

  Yangtze University

  25 shared

Labs

• Food SciencePI

Education

• B.A., Chemistry

  Cornell's College of Arts and Sciences

• M.S., Dairy Chemistry

  CALS

• Ph.D., Biophysics

  Brandeis University

Awards & honors

• Albert Flegenheimer Memorial Graduate Fellowship Fund Endowm…
• Albert Flegenheimer Memorial Graduate Fellowship
• State Team Award for the Hydroponics Learning Model Project…
• A.A Warner Epsilon Sigma Phi
• Guest Professor 2018 Southwest University in Chongqing, Chin…

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