The research focus of our health and wellness program focuses on areas such as:
- Identification of bioactive components in foods and food waste streams
- Utilization of biological models to assess the molecular mechanisms and physiological effects of bioactive food components
- Development of technologies to increase the stability, bioavailability, and activity of novel health-promoting compounds added to foods such that the resulting functional foods maintain desirable quality and safety over an extended shelf life
Core Faculty: Drs. Decker, McClements, Park, Sela, and Xiao
Contributing Faculty: Drs. Gibbons, Grossmann, McLandsborough, Moore, and Nolden
Foods for Health and Wellness Lab Facilities