Areas of Research Emphasis
(For more information on faculty members, please click on the names below)

Food Safety and Toxicology

• Microbial Food-Borne Disease Pestka, J.

• Fungal growth, development and toxin synthesis on foods and feeds Linz, J.

• Food Toxicology and Safety Pestka, J.

• Incidence, Behavior and Inactivation of Foodborne Pathogens Ryser, E.

• Improve Food Safety Through Discovery and Control of Natural and Induced Toxicants and Antioxidants Pestka, J.

• Empower Foodservice Workers in Michigan to Handle Food Safely Sawyer, C.

• Effect of Lactic Cultures on Gastrointestinal Immune Function Pestka, J.

• Recombinant Antibodies for Natural Toxicants Pestka, J.

• Mechanisms of Pathogenesis and Antibiotic Resistance in Food-Borne Pathogens: Linz, J.
  

Food Processing and Quality Enhancement

• Improving Process Efficiency, Product Quality and Nutrient Composition of Fruit and Vegetable products Uebersax, M.

• Processing Treatments Influencing Functional Properties and Utilization of Muscle Foods Booren, A.

• Genetic Improvement of Beans (Phasealus vulgaris L.) for Yield, Pest Resistance and Food Value Uebersax, M.

• Regulation of Calcium in Muscle Sarcoplasm Strasburg, G.

• Development, quality and safety of value-added dairy and dairy-based products Ustunol, Z.

• Molecular Structure of Soft Wheat Proteins Ng, P.

• Relation to End-Use Quality Interactions and Surface Phenomena of Colloids and Biopolymers Ofoli, R.

• Assessment of Processes, Formulations and Packaging to Improve Quality and Safety of Dairy Foods Partridge, J.

• Processing and Quality Evaluation of Fruits and Vegetables Cash, J.

• Characterization of Soft Wheat Proteins in Relation to Cookie-Making Quality Ng, P.

• Food Rheology, Food Engineering Steffe, J.