Impact Groups
Research in the food science department is primarily conducted in the context of graduate education. Impact groups provide focus to research efforts of our faculty members.
- Cocoa, Chocolate, and Confectionery Group
- The mission of the Cocoa, Chocolate, and Confectionery Research Group is to serve confectionery manufacturers and consumers by conducting research pertinent to this large and dynamic segment of Pennsylvania's food system.
- Food Safety
- The mission of the Food Safety Group (FSG) is to enhance food safety by providing an integrative, systematic, collaborative and multidisciplinary approach to research, teaching and service.
- Ingredients as Materials
- The Ingredient as Materials group serves as a resource for the food industry by maintaining and enlarging a suite of instrumentation and expertise allowing a multifaceted approach to the study of food materials.
- Plant and Mushroom Products
- The Pennsylvania agriculture and food industry is both large and diverse. The Commonwealth is among the leading states in the production and processing of numerous fruits, vegetables, and cereals. Pennsylvania also leads the nation in the production and processing of mushrooms.
- Dairy Foods Manufacturing
- The Dairy Manufacturing Impact Group (DMIG) serves as a focal point for research and outreach activities related to the quality, functionality and safety of dairy products and dairy ingredients.
