Functional Foods and Packaging
To improve ingredients, additives, nutrition, and packaging of food products across the supply chain with expertise to enhance functionality of food through innovations in nutrition, ingredients, and packaging to improve health, shelf-life, and the consumer experience. Learn more.
Food Safety and Quality
To advance research, teaching, extension, and outreach programs to innovate and promote effective farm-to-fork measures for ensuring the microbial and chemical safety, nutritional content, and desirable sensory attributes of foods achieved through our expertise in microbial, chemical, and sensory analysis of foods and in novel food safety intervention strategies. Learn more.
Green and Sustainable Food and Biomaterials Processing Technologies
To develop enabling technologies to maximize the value of agricultural commodities and reduce environmental impact in food, feed, fiber, and fuel manufacturing and to form interdisciplinary teams to develop and assess novel and sustainable technologies. Learn more.