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Department of Food Science
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Signature Research Areas

Food Science integrates and applies knowledge within the disciplines of chemistry, engineering, biology, and nutrition to preserve, process, package, and distribute foods that are nutritious, wholesome, affordable, desirable, and safe to eat.

Microbial Food Safety

Research teams leverage complementary expertise, spanning from traditional and molecular microbiology to microbial ecology and epidemiology, to advance food safety and public health.

Sensory and Consumer Science, Food Choice, and Eating Behavior

Researchers measure and evaluate the characteristics of foods and nonfood products that make them appealing to consumers, helping producers better understand and cater to their potential markets.

Food-Based Solutions for Enhanced Health

Foods contain many chemical components that directly or indirectly impact wellness, and are subject to extensive processing prior to ingestion. Departmental researchers work to understand the impact of food and to develop novel food-based solutions for enhanced health.

Material Nature of Foods

This group emphasizes understanding of structure-function relationships at the molecular, microscopic, and macroscopic levels, with the intent of developing prescriptive models that would assist in development of new food.

Research

  • Research Overview
  • Signature Research Areas
    • Signature Research Areas Overview
    • Microbial Food Safety
      • Microbial Food Safety Overview
      • Faculty and Staff Working in this Area
    • Sensory and Consumer Science, Food Choice, and Eating Behavior
      • Sensory and Consumer Science, Food Choice, and Eating Behavior Overview
      • Faculty and Staff Working in this Area
    • Food-Based Solutions for Enhanced Health
      • Food-Based Solutions for Enhanced Health Overview
      • Faculty and Staff Working in this Area
    • Material Nature of Foods
      • Material Nature of Foods Overview
      • Faculty and Staff Working in this Area
  • Cross-Cutting Themes
    • Cross-Cutting Themes Overview
    • Food Quality
      • Food Quality Overview
      • Faculty and Staff Working in This Area
    • Food Fermentation
      • Food Fermentation Overview
      • Faculty and Staff Working in This Area
  • Research Centers
    • Research Centers Overview
    • Center for Plant and Mushroom Foods for Health
      • Center for Plant and Mushroom Foods for Health Overview
      • Mission
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      • Collaborating Faculty
      • Supporting the Center
      • The Healthy Lion Award Lecture
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    • E. coli Reference Center
      • E. coli Reference Center Overview
      • Strain Collection
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Department of Food Science

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