overriding objective has been to conduct research that provides
information useful in solving problems in the food industry and
to provide the consumer with high-quality foods having minimal
risk to human health. The maintenance or enhancement of quality
in foods requires the application of technologies which often
simultaneously influence safety and sensory attributes. Thus,
development of or changes in procedures for processing, preservation,
packaging, storage, and distribution of foods must also necessarily
include an assessment of changes in the level of risk to safety
and sacrifice to quality which must be imposed. A new processing
technology that decreases the risk of a safety hazard may compromise
quality, whereas a technique that enhances quality may create
a greater safety risk.
Commercial success of microbiologically safe food products requires
an understanding of quality/safety relationships that results
in maintenance of quality within strict safety constraints. Our
team of food scientists and technologists have the knowledge and
the experience to address these issues in its research investigations.
Several of our research projects are funded by contributions from our industry members. The ideas for these research projects originate from both faculty as well as our industry members' input as to critical issues that impact the industry as a whole. The final selection of projects that are funded for one year are selected with input from the Board of Advisors.