Agricultural, Food & Nutritional Science

Food Science and Bioresource Technology research takes an integrated approach to value-added utilization of agricultural commodities, targeting both food and industrial products. We have leading edge research programs in food microbiology and food safety, food processing, food chemistry and functionality, functional foods and nutraceuticals, carcass and meat science, sensory and consumer science, and bioresource technology.

Food Science and Bioresource Technology

Food Science and Bioresource Technology research takes an integrated approach to value-added utilization of agricultural commodities, targeting both food and industrial products. We have leading edge research programs in food microbiology and food safety, food processing, food chemistry and functionality, functional foods and nutraceuticals, carcass and meat science, sensory and consumer science and bioresource technology. Research addresses consumer demand for nutritious, safe, high quality foods and beverages, develops novel food processing technologies, creates innovative food and industrial products, and develops valuable bioproducts from agricultural commodities and waste.


Research Areas:

Food Chemistry, Functional Foods, Nutraceuticals, and Toxicology: Evaluating and developing functional foods, ingredients and bioactive components to improve public health, lower the risk of chronic diseases and minimize harmful products during food processing by understanding the principles of food chemistry. Research is also conducted to better understand the impact of processing on sensory quality and consumer acceptance of foods, and changes in sensory perception in health and disease.

Team: Lingyun Chen, Jonathan Curtis, Aman Ullah, Thava Vasanthan, Wendy Wismer, Jianping Wu, Mirko Betti


Food Microbiology, Microbial Food Safety, and Probiotics: Application of microbiological principles to improve public food safety by preventing food spoilage and foodborne pathogens. Research also includes the development of novel functional food applications such as probiotics, and innovative processes for fermentation and food preservation.

Team: Michael Gänzle, Lynn McMullen, Mirko Betti, Roopesh Syamaladevi Mohandas


Food Processing: Understanding of food physics and food engineering to develop novel processing and packaging technologies for value-added food products and high value components/ingredients from meat, milk, eggs, grains and plants.

Team: Marleny Aranda-Saldaña, Mirko Betti, Feral Temelli, Thava Vasanthan, Aman Ullah, Roopesh Syamaladevi Mohandas


Carcass and Meat Science: Understanding the effects of ante-mortem and post-mortem factors on carcass and meat quality. Research is conducted on the study of meat processing and products leading to improved meat quality and safety, and new product development applied to multiple meat species.

Team: Heather Bruce, Mirko Betti, Michael Gänzle, Lynn McMullen, Wendy Wismer


Bioresource Technology: Application of chemical, thermal, mechanical and biological processes for the conversion of agricultural and forestry feedstocks into bio-based materials, biofuels, platform chemicals, and other value-added commodities of industrial relevance. Research is multidisciplinary in nature, and includes chemistry, enzymology, engineering, materials science, and other areas of specialization.

Team: Marleny Aranda-Saldaña, David Bressler, Jonathan Curtis, Feral Temelli, Aman Ullah, Thava Vasanthan, John Wolodko, Lingyun Chen, Jianping Wu


Grain Science and Technology: Fractionation and value-added processing of grains using state of the art physical, chemical and biochemical technologies. Developing new, cost efficient and commercially viable approaches to process and modify carbohydrates, proteins, lipids and fibers for application in human nutrition and industrial sectors.

Team: Thava Vasanthan; Feral Temelli; Lingyun Chen; David Bressler; Jonathan Curtis; Aman Ullah; Wendy Wismer; Michael Gänzle