The overall goal of research in the Department of Food Science is to contribute to the scientific knowledge base for foods and beverages. Our research is focused primarily on applying fundamental principles from chemistry, biology, microbiology, engineering, and the social sciences to the conversion of raw agricultural products into foods and beverages for human consumption. We also study the safety, quality, nutritional, and environmental consequences of these conversions with the aim of providing the world with an affordable, safe, and sustainable food supply of high nutritional quality.
Research in the Department is closely integrated with our teaching and extension programs. Students, both graduate and undergraduate, conduct research projects under the supervision of faculty members. This research experience helps students develop their critical thinking and problem solving skills and fosters a strong aspiration for lifelong learning. Faculty with extension responsibilities translate and transfer research-based knowledge to our stakeholders in New York State and beyond. In addition, stakeholder input informs and inspires many of our research projects.
Research focus: Protein Engineering & Expression of Recombinant Immunotherapeutics; Micro-/Nanofabrication of Integrated Sensor Devices; Synthesis of Biologically Inspired Nanostructures for Advanced Materials Processing.
The Dando lab studies the neurotransmitter interactions and signaling events which occur within the taste system utiliz techniques from physiology, molecular biology and behavioral science to probe the mammalian taste system.
Research focus: Dr. Liu’s research program focuses on diet and cancer, the effects of functional foods/nutraceuticals on chronic disease risks, and bioactive compounds in natural products and herbal remedies for anticancer and antiviral activity.
Research focus: Moraru’s group research program is dedicated to developing technical solutions for improving food safety and quality and to advancing the knowledge in the area of microbial, physical and engineering properties of foods, particularly dairy foods. Our efforts are channeled in two distinct research areas: Food Safety Engineering and Food Quality.
Research focus: We study how toxic chemical compounds in food have an effect on our health.
Research focus: Physical, chemical and engineering aspects of food and related biomaterials. International developments
Research focus: The Sacks lab studies how pre- and post-harvest factors affect the organoleptic properties of agricultural products, and particularly wines and juices
Viticulture and Enology
Research focus: to promote sustainable, environmentally sound practices tailored to local growing conditions, and network with an international community.
Research focus: Through innovative research, education and outreach, improve the microbial safety and quality of the global food supply.