Research Areas

Food Chemistry
Food chemistry is the study of chemical processes and interactions of all biological and non-biological components of foods. The biological substances include such items as meat, poultry, lettuce, beer, and milk as examples.
Food Choice and Consumer Behavior
Study of consumer food choice at the individual, family, and community level. Consumer perception of processed foods, food safety, food ingredients, biotechnology and nanotechnology. Psychophysics of taste and flavor perception, genetic variation in food sensations and reward.
Food Engineering and Processing
Food engineering research includes engineering principles in fluid dynamics and heat transfer, and applying those principles to applications in food processing and packaging.
Food Microbiology
Of major importance is the study of microorganisms causing food spoilage. However "good" bacteria such as probiotics are becoming increasingly important in food science. In addition, microorganisms are essential for the production of foods such as cheese, yoghurt, other fermented foods, bread, beer and wine.