headshot photo of Dr. Lilian Were Senger

Dr. Lilian Were Senger

Professor, Program Director for the Faculty of Food Science
Program Director for Food Science
Schmid College of Science and Technology; Food Science
Office Location: Keck Center for Science and Engineering 256
Phone: (714) 744-7895
Scholarly Works:
Digital Commons
University of Arkansas at Fayetteville, Bachelor of Science
University of Arkansas at Fayetteville, Master of Science
Purdue University Global, Ph.D.



Food Ingredients                    FSN 315/515

Food Chemistry                      FSN 401/501

Food Chemistry Laboratory     FSN 502

Research Methods                  FSN 660


Purdue University, Indiana
Ph.D. Food Chemistry. 2002.

University of Arkansas
M.S. Food Chemistry. 1998

University of Arkansas
B.S. Food Science. 1996.


Determining preservative and sensory properties of phenolic and melanoidin compounds from coffee, mushroom and sunflower seeds, with the overall goal of enhancing the quality and chemical shelf life of food.


Recent Creative, Scholarly Work and Publications

Joele Tsopkeng Atonfack, Zeynep Akyol Ataman, Lilian M. Were. 2019. Acidulant effect on greening, reducing capacity, and tryptophan fluorescence of sunflower butter cookie dough during refrigerated storage. J Sci Food and Agric 99 (5): 2186-2193
Tiffany A Hashimoto, Fred Caporaso, Criselda Toto, Lilian Were. 2019. Antioxidant capacity and sensory impact of coffee added to ground pork. Eur Food Res Technol 245: 977- 986
Anne B. Maletta and L. M. Were. 2012. Effect of Coffee Filtrate, Methylglyoxal, Glyoxal, and Caffeine on Salmonella Typhimurium and S. Enteritidis Survival in Ground Chicken Breasts. J. Food Sci. 77: M135–M141.
T. Miranda, C. Rakovski, and L.M. Were. 2011. Effect of Maillard Reaction Products on Oxidation products in ground chicken breast. Meat Science (August 2011) doi:10.1016/j.meatsci.2011.07.022
Danae L. Lucas and Lilian M. Were. 2009. Anti-Listeria monocytogenes Activity of Heat-Treated Lyophilized Pomegranate Juice in Media and in Ground Top Round Beef . J.Food Protection. 72 (12):2508-2516.
Amanda S. Teets, Carina S. Minardi, Meenakshi Sundararaman, Christine A. Hughey and Lilian M.Were. 2009. Extraction, Identification and Quantification of Flavonoids and Phenolic Acids in Electron Beam Irradiated Almond Skin Powder. J. Food Sci. 74:C298-C305
Marisa Prasetyo, Malia Chia, Christine Hughey and Lilian M. Were. 2008. Utilization of Electron Beam Irradiated Almond Skin Powder as a Natural Antioxidant in Ground Top Round Beef. J. Food Sci.73:T1-T6.
Christine A. Hughey, Bruce Wilcox, Carina S. Minardi, Chiyo W. Takehara, Meenakshi Sundararaman, and Lilian M. Were.2008. Novel use of capillary liquid Chromatography mass spectrometry for the rapid identification and quantification of almond flavonoids. J. Chromatography A.1192:259-265.
Amanda S. Teets and Lilian M. Were. 2008. Inhibition of Lipid Oxidation in Refrigerated and Frozen Salted Raw Minced Chicken Breasts with Electron Beam Irradiated Almond Skin Powder. Meat Sci. 80:1326–1332.
Amanda S. Teets, Meenakshi Sundararaman and Lilian M.Were. 2008. Electron Beam Irradiated Almond Skin Powder Inhibition of Lipid Oxidation in Cooked Salted Ground Chicken Breast. Food Chem. 111:934-941.
Roxanne Greitz Miller and Lilian Were. 2008. Enough already? Linking science, geography, mathematics, and sociology through population study. Science Scope.31(9):10-14
Karoline Harrison and Lilian M Were. 2007. Effect of Gamma Irradiation on Phenolic Content Yield and Antioxidant Capacity of Almond Skin Extracts. Food Chem. 102:932-937.