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 in the areas of: molecular/structural basis of food properties; mechanical testing of foods; and development of technologies and identification of food ingredients to improve the texture, appearance, stability and taste of foods. The Physical-Chemical Properties for Food Quality & Function group has developed strong expertise in nanotechnology to help solve these problems.

• Core Faculty: Drs. Decker, He, McClements and Nolden
• Contributing Faculty: Drs. Park, Peleg, Xiao and Zhang
• Lab Facilities: Click here for details.