Food Quality and Food Fermentation
Food Quality
Research performed across the traditional food science disciplines—food chemistry and biochemistry, food microbiology, food engineering, consumer and sensory science—to determine food safety, acceptability, and economic value.
Food Fermentation
Exploration of fermentation requires collaboration among microbiologists, chemists, engineers, and sensory scientists. We focus on wine, brewing science, distillery science, cured meat products, and cultured dairy products.
