Research areas include identification and measurement of aroma compounds and their chemical/biochemical formation in foods, and flavor retention and changes during food processing and storage. Additional studies include measurements of flavor interactions with food components and packaging materials, and flavor release in food systems.
Areas of emphasis include processing and chemical reactivity, plant cell wall biochemistry, and enzyme technologies.
Research areas include impacts of whole foods, food components or supplements on human health, gut microbiome, gustatory detection of nutrients, and sensory mechanisms underlying cephalic phase insulin release.
Areas of focus include; ecology of food and beverage production, impact of foods and beverages upon human gut microbiota, evolution of antimicrobial resistance, development of strategies to reduce contamination of foods and beverages with pathogenic or spoilage microbes, development of starter cultures for food and beverage fermentation. Research in these areas leverages expertise in microbial physiology, molecular genetics, whole genome sequencing, metagenomics (metabarcoding and shotgun sequencing), transcriptomics (RNAseq) and bioinformatics.
Research areas include sensory psychophysics, methodology development, and sensory evaluation of foods.
Research is aimed to increase the sustainability of food processing and packaging through technology innovations by focusing on 1) creating edible, recyclable, and compostable packaging to eliminate single use plastics; 2) developing innovative food coatings to reduce food loss across food chain; 3) upcycling food processing byproducts for novel food and packaging applications; and 4) studying energy efficiency and eco-friendly food processing techniques.
SPECIAL RESEARCH TOPICS
Research topics in this area include 1) the composition of raw ingredients and microbial ecology of production environments, 2) sustainable dairy processing systems, 3) the quality, safety, nutritional value of finished products, and 4) consumer behavior towards dairy products.
Studies focus on processing technologies, biochemistry, microbiology and chemistry of beer, wine, and distilling production. Experimental brewery, winery, and distilled spirits laboratory facilities are used for experimental production and research. The pilot research brewery also focuses on raw materials quality.
Research topics includes seafood quality, safety, value-added products, and seafood nutrition and human health. Research is conducted at the Seafood Research & Education Center in Astoria and Linus Pauling Science Center.