The 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.