Food Science

The Food Safety and Microbiology Program aims to continually improve the safety and quality of our nation's food supply. The program’s research is designed to increase knowledge of microbial ecology with regard to the routes of contamination; this includes on-farm investigations, post-harvest incidence and processing and distribution of foods.  The program also evaluates methods and approaches to better prevent, intervene and verify the presence of food-borne pathogens from the farm to the dinner table. Program resources are utilized to deliver hands-on laboratory training on current and emerging issues to students in agricultural and biological sciences.  Strong emphasis is placed on studying fresh and specialty foods to benefit producers with limited resources.

The Food Chemistry and Nutrition Program is focused on examining foods and byproducts of food production for value-adding components and properties that may be useful for improving human nutrition and overall human health. The byproducts of food production, which are generally treated as waste, are our primary focus and include fruit/vegetable seed, skin, and pomace. Some of these byproducts may contain valuable compounds including vitamins, omega-3 fatty acids, fiber, and natural antioxidants which may reduce the risk of chronic diseases such as cancer, heart disease, and many others. Currently, consumers are trying to improve their overall quality of life by healthful eating, and with this increase in demand, it is possible to increase the value of common and specialty crops for local and nationwide food producers.

Contact: John Parry