Meet the Faculty

Dr. Sarah Pilkenton

Coordinator, Associate Professor

BS, The University of Virginia's College at Wise; PhD, Purdue University; Camille and Henry Dreyfus Postdoctoral Research Fellow, The Ohio State University; Postdoctoral Research Fellow, Harvard Medical School/Massachusetts General Hospital


Dr. Pilkenton is an Associate Professor of Chemistry and Food Science and Coordinator of the Master of Science in Food Science and Nutrition Science. She has a Ph.D. in chemistry with a concentration in analytical chemistry. Her research interests are in the application of analytical chemistry and modern chemical instrumentation to environmental and food science. She teaches CHEM 821 Instrumental Analysis and has supervised research projects in CHEM 911 Research and Seminar in Food Science/Nutritional Biochemistry.

Dr. Emmanouil Apostolidis

Advisor, Assistant Professor

BS, University of Massachusetts, Amherst; MS, University of Massachusetts, Amherst; PhD, University of Massachusetts, Amherst; Postdoctoral Research Fellow, University of Rhode Island


Dr. Apostolidis is an Assistant Professor of Chemistry and Food Science and the Advisor of the Master of Science in Food Science and Nutrition Science. He has an M.S. in Food Microbiology and a Ph.D. in in Food Biotechnology. His background is on the evaluation of natural products for the design of foods and dietary supplements for disease prevention. Currently, Dr. Apostolidis’ research is focused on identifying plant-derived components (bioactives) for the potential management of type 2 diabetes and to determine their mechanism of action by utilizing chemical and biochemical methods. He teaches FDSC 805 (Food Analysis), CHEM 903 (Nutritional Biochemistry) and Food Safety and Microbiology.

Dr. Steven Cok

Assistant Professor

BS, Michigan State University; PhD, University of Chicago; Postdoctoral Research Fellow, Washington University – St. Louis


Dr. Cok received his B.S. in Biochemistry from Michigan State University and his Ph.D. in Biochemistry and Molecular Biology from the University of Chicago. Prior to coming to Framingham State University, Dr. Cok spent 12 years at Washington University in St. Louis where he conducted research focused on understanding the molecular mechanisms for regulating gene expression. Currently, he is interested in understanding how biologically active molecules such as polyphenolic compounds found in a variety of foods can alter gene expression. Dr. Cok is an Assistant Professor in the Department of Chemistry and Food Science where he teaches Biochemistry courses CHEM 301, CHEM 332 and CHEM 832.