Research

Food Chemistry, Quality & Wellness
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The major and minor components of food with respect to their physiological, nutritional, sensor, and microbiological properties.
Food Safety, Security & Biotech
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Study the impact of bacteria, fungi, viruses, protozoa, and parasites on food and food ingredients.
Sensory & Consumer Science
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Research is focused on evaluating the dynamic interaction of the senses and how this relates to the perception of foods.
Food Processing & Engineering
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Research in food engineering centers on hygienic design of processing equipment and novel food processes.