Faculty in this emphasis area work toward reducing the prevalence of preventable, diet-related disease through the development of “healthy foods”, with an emphasis on Nebraska commodities.
Food allergy research and The Food Allergy Research and Resource Program (FARRP) concentrate on identifying potential food allergy dangers and ways in which those dangers can be minimized.
Food Preservation & Transformation
Food Processing and Transformation research includes intoxin removal, preservation, easing marketing and distribution tasks, and increasing food consistency. In addition, it increases the availability of many foods, enables transportation of delicate perishable foods across long distances and makes many kinds of foods safe to eat by reducing spoilage and pathogenic micro-organisms.
The Department of Food Science and Technology’s Food Safety Team employs hyperspectral imaging, predictive microbiology and quantitative risk assessment, develops and evaluates the efficacy of intervention technologies to mitigate the risk of biological and chemical foodborne hazards, develops rapid detection methods and researches fungal interactions with plants and the gastrointestinal tract.
Our Biocomputing researchers examine the gut biome and how diet can affect it and the overall health of individuals.