Marlon F. Ac-Pangan
1230 Washington Street SW
Blacksburg, VA 24061
Education
- Ph.D., Food Science and Human Nutrition, University of Illinois Urbana – Champaign, 2021
- M.S., Rural Development, Universidad de San Carlos de Guatemala, 2017
- B.S. Food Science and Technology, Zamorano University, 2011
Professional Appointments
2021 – Present: Postdoctoral Associate, Department of Food Science and Technology, Virginia Tech, Blacksburg, VA
Expertise
- Postharvest Processing
- Food and Beverage Fermentation
- Food and Flavor Chemistry
- Gas and Liquid Chromatography
Research
Dr. Ac-Pangan's research interests includes the use of analytical chemistry and sensory science to understand the impact of growing conditions (terroir) and processing practices (e.g., fermentation, yeast inoculation, drying, roasting) in the quality of food products and fermented beverages oriented to high-value niche markets, such as craft chocolate, craft “hard” cider, wine, and specialty coffee. The concept of terroir is widely used in enology and viticulture; however, its application could be extended to other products besides grapes and wine. My research program seeks to understand how terroir can be explained and applied to other agricultural products, with an emphasis on tropical food systems that contribute to local economic development.
Teaching (Guest Lectures)
- FST 2024 From Raw to Burnt: Exploring Science and Society Through Food (Co-Teaching)