Expertise: metabolism of polyunsaturated fatty acids (PUFA), high-precision isotopic, molecular, and elemental mass spectrometry, steroid isotape analysis Research Interests: Our laboratory is concerned with three areas, requirements for polyunsaturated and branched chain fatty acids especially in the perinatal period, development of advanced analytical chemical instrumentation particularly mass spectrometry for biomedical applications, and development of high precision isotope ratio mass spectrometry for anti-doping applications.
<p>At the intersection of Food Science and Material Science lies opportunities for new technologies in Biomaterials and Biointerfaces. The Goddard Lab researches polymeric materials and coatings to improve food quality and food safety. Her group has synthesized polymers with specific biological functionality (e.g. enzymatic, antimicrobial/nonfouling, chelating) targeting applications in Food Packaging, Bioprocessing Materials, and Equipment Coatings. Specific applications include design of coatings and materials which improve food quality, sustainability, and food safety.</p>
Expertise: Food analysis; food lipids; functional foods; nutraceuticals Research Interests: Diet and cancer; effect of functional foods/nutraceuticals on chronic disease risks; and bioactive compounds in natural products and herbal remedies for anticancer and antiviral activity
Expertise: Wine production methods; sensory evaluation; cold climate and hybrid wine production Research Interests: Yeast Assimilable Nitrogen; phenolic extraction and retention in red hybrid wines; bitterness in aromatic white wines; defining regional typicity
Expertise: Safety and stability of plant-based foods; formulation and processing of acid; acidified and water activity controlled-foods; juice technology; food entrepreneurship Research Interests: Identification of key factors that affect the safety and quality of specialty foods produced by small-scale processors. Development and evaluation of processing systems that result in safe; high quality; plant-based food products. Methods to enhance the economic viability of agricultural producers that manufacture value-added plant-based foods
Expertise: toxicology and food safety Research Interests: Biochemical and physiological factors influencing metabolism, transport and bioavailability of vitamin E and vitamin K. Focus on cytochrome P450-mediated vitamin E metabolism and on mechanisms of cellular secretion of vitamin E that influence vitamin E status, including response to supplementation and impact of genotype.
Expertise: Flavor chemistry; wine and grape chemistry; Chromatography and mass spectrometry Research Interests: Our lab studies how pre- and post-harvest factors affect the organoleptic properties (flavor; color) of agricultural products; including wines and juices. In addition to using a range of modern analytical equipment; such as GCxGC-TOF-MS; we also interested in developing simple field-appropriate tests for food quality parameters.
Expertise: Nutrigenomics; intestinal physiology; mineral intestinal absorption; iron and zinc bioavailabilty Research Interests: Mineral bioavailabilty in standard and fortified food crops; iron and zinc intestinal absorption
Expertise: Food safety; food microbiology; dairy microbiology; molecular biology; genomics; molecular subtyping; full genome sequencing Research Interests: Farm to table transmission and ecology of foodborne pathogens and spoilage organisms; Listeria monocytogenes; Salmonella; genomics and molecular biology of food associated microbes