The safety of our food supply is paramount. Our department has several faculty members who work in this field focusing on bacterial, viral and parasitic foodborne pathogens.
Research in the department focuses on the major and minor components of food with respect to their physiological, nutritional, sensory and microbiological properties.
Foods for Health and Wellness
Consumers have never been more attuned to the impact foods make on their health and well being. Research in our department focuses on the health benefits of bioactive compounds for treatment of cancer and other illnesses.
Consumers use all of their senses when they interact with food. Our research program is focused on evaluating the dynamic interaction of the senses and how this relates to overall liking of foods.
Departmental research in food engineering centers on hygienic design of processing equipment and novel food processes.