FSTC departmental strengths include specialized expertise in food science technologies, encompassing food chemistry, engineering, microbiology, and processing and unique access to a wide array of laboratories and pilot facilities. Our core teaching and research facilities include commercial-scale electron beam food processing, NASA space food preparation and processing, and grain processing and baking. We work closely with government, academic and industry scientists to be responsive to their needs. Our faculty research labs and departmental core facilities provide unparalleled undergraduate and graduate student training.
For further details about the research by our core faculty, see below:
Dr. Awika conducts research in cereal science, carbohydrate chemistry, polyphenol-food polymer interactions, bioactive compounds chemistry, and International food and nutrition security research.
Dr. Castillo’s research interests include the development of control measures for minimizing and reducing pathogens in fresh and fresh-cut produce and on beef carcasses, the prevalence of pathogens in fresh produce and the use of electron beam irradiation for food safety purposes.
Dr. Elsa Murano oversees the implementation of projects focused on enhancing the livelihoods, education, and well-being of small-holder farmers and communities in developing countries.
Dr. Giuliana Noratto’s research is in dietary compounds and plant phytochemicals that can help human health at two levels of absorption: The upper gastrointestinal tract where they modulate cell signaling pathways to prevent or reverse disease; and the lower intestinal tract where they can change fecal bacteria populations and their metabolites to improve obesity-related and chronic diseases including diabetes, cardiovascular disease, and cancer.
Dr. Patil’s research focuses on pre- and post-harvest effects on bioactive compounds in citrus, onion and recently his work is focused on other vegetables, fruits and spices including turmeric, and food for health and isolation and characterization of bioactives.
Dr. Pillai’s expertise is in molecular food safety and environmental microbiology and the use of Electron Beam Technology for various applications.
Dr. Riaz’s research interest is extrusion technology for food, feed and oilseed processing. He provides continue education training and short courses in the area of food and feed processing. Dr. Riaz other area of interest is religious and ethnic foods with emphases on Halal foods.
Dr. Talcott’s expertise is in phytochemicals of natural food and beverage systems and their stability, quality, and impact on value-added food processing. Natural compounds in fruits, vegetables, and botanicals are investigated in relation to their role in food quality, human health, and their fate during food processing and upon human consumption.
Dr. Susanne Talcott’s research assesses bioactive compounds in fruits and vegetables, dietary supplements, antioxidant fruit juices and other foods to define their role in the prevention of chronic diseases and the protection of health in an integrative, translational research approach.
