Expertise: Computer Modeling; Process Simulation; Mass-Energy-Property Integration; and Biophysiochemical Characterization Research Interest: Innovative Sustainability Solution; Energy-Water-Food Nexus; Process Engineering; and Macro-/Micro-Molecule In-Body and In-Food-Matrix Interactions
Expertise: Biomaterials and Biointerfaces in Food and Agriculture Research Interests: Biomimetic polymer synthesis, active packaging materials, biocatalytic materials, antimicrobial and nonfouling coatings, polymer surface modification
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
Research Interests: Using genetic engineering, synthetic biology, and nanotechnological approaches to design tools for the rapid separation, concentration, and detection of bacteria from complex matrices.
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: 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.
The goal of my research is to develop practical solutions to ongoing challenges in microbial food safety and spoilage. This work requires an enhanced understanding of incidence, harborage, transfer, resistance to removal, and tolerance to inactivation in order to develop risk-based interventions.
Expertise:Nutrigenomics, trace mineral bioavailability, dietary mineral deficiencies, physiological biomarkers, bioactive compounds, the microbiome, and the functionality and morphology of the small intestinal brush border membrane (which is the nutrients' digestive and absorptive surface) Research Interest: My team conducts multidisciplinary research that links the research fields of food science and nutrition in order to better understand how diet and physiological status affect intestinal functionality, morphology and the microbiome. We aim to better understand how diet and physiological status affect intestinal functionality, morphology, the microbiome and overall health. Beyond research, our lab is interested in training future generations of scientists and educating the public about the value of scientific research and knowledge (both basic and applied research).
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