The Department of Food Science has four areas of research emphasis; however, most projects are interdisciplinary in nature. As a department, we believe that scientific innovation occurs where the areas of interdisciplinary research.
This group employs the basic principles and instrumental techniques of the physical and chemical sciences to improve our understanding of complex food systems, thus enabling the production of longer lasting, higher quality, and safer foods. The faculty members within this group carry out research... Read more.
The area of food safety encompasses microbiological and toxicological problems related to the processing, handling, and consumption of food. The Food Safety Group in the Food Science Department has the expertise to address and solve numerous problems within the Food Industry associated with food... Read more.
The research focus of our Health and Wellness program focuses on areas such as: a) Identification of bioactive components in foods and food waste streams; b) Utilization of biological models to assess the molecular mechanisms and physiological effects of bioactive food components; c) Development... Read more.
The research focus of our Sustainable Food Material Processing is to focus food processing to create healthy and sustainable foods for our future such as: creation of the next-generation plant-based foods, processing of novel protein rich microbial and fungi materials, establishing influence of... Read more.