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Food Safety
While the American food supply is among the safest in the world, there are still millions (estimated twelve to twenty-one million) of Americans stricken by food borne illness every year, and some 9,000 people a year die as a result (mostly the very young and elderly). The threats are many, ranging from E. coli O157:H7 in meat and unpasteurized apple juice, to Salmonella in eggs, on chicken, in dairy products, and on produce, to Cyclospora and Cryptosporidium on fruit and in fruit juices, to L. monocytogenes in meat and other food products. FDA and USDA have taken a farm to table approach with food safety. Specific goals of the food safety Extension group at Virginia Tech are to improve access to an affordable, healthful, and culturally relevant food supply; and to improve food safety by controlling or eliminating food borne risks. The Extension group provides educational programs targeted at these two objectives.
The extension food safety specialists cut across commodity lines. The team oriented programs have enhance food safety of seafood, meat, poultry, produce, dairy products. The food safety team is one of the first to address food safety of the distribution system, including wholesalers. Four of the specialists are certified trainers for Seafood HACCP Alliance in cooperation with the Association of Food and Drug Official and two specialists are also approved by the Meat and Poultry HACCP Alliance as a trainer and are instructors for U.S. Poultry and Egg.
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Value Added Product Development
Extension specialists will offer various types of educational programs to service this industry. Entrepreneurs will be targeted with a program, "Recipe to Reality" which will cover marketing and business ideas. Existing small food processors will receive food safety education through an acidified foods school.
The value added food industry of Virginia is worth approximately ten billion dollars. The industries include dairy, poultry processing and further processing, seafood, grain based (baking, pasta, snacks), muscle foods, fruit and vegetable, wine, beverage, etc. Each type of industry has aspects that are unique. Other concerns, such as food safety and waste control, are common to all food industries. Needs also vary with size. Goals for this Department include training students to work in these industries and providing research and extension to help the industries prosper in Virginia.
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Dairy Foods Research Group
The Virginia Tech Dairy Foods Research Group is a subsidiary of the Food Science Department at Virginia Tech. Comprised of five faculty members, its main focus is to the Virginia dairy industry. Each of the faculty members have different areas of interest applicable to the dairy industry. From packaging to sensory, microbiology to chemistry, all of the main issues relevant to the dairy industry can be addressed.
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Enology-Grape Chemistry Group
We plan and implement a state-wide extension education program related to viticulture factors influencing wine quality, juice processing and enology. Bruce Zoecklein assesses problems and evaluate applied research needs through surveys, winery visitations, interaction with other scientists, and participation in regional, national and international meetings and technical groups. We plan, organize, conduct and moderate programs and author extension publications and proceeding to rapidly and effectively provide professional education.
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Commercial Fish and Shellfish Technologies (CFAST)
The Commercial Fish and Shellfish Technologies program at Virginia Tech is comprised of experts from various disciplines who have combined their knowledge and resources to provide comprehensive, research-based support to the fish and shellfish industries. CFAST seeks to keep the industry growing to meet the demands of consumers worldwide.
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We function as a resource for industry, providing consulting, training, and operational analysis services to assist
businesses in all areas of their operation, including:
- Food Safety and HACCP
- Regulatory Compliance
- Recirculating Aquaculture
- Fish Health and Diagnosis
- Marketing & Retail Planning
- Business Planning
- Nutrition and Feeding
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- Systems Engineering
- Resource Management
- Waste Management
- Quality Assurance
- Product Development
- Information Management
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The CFAST program also serves the industry by undertaking research that is targeted to solve specific industry challenges. Many of our research projects are accomplished through partnerships with industry or government. A true interdisciplinary program, CFAST cuts across the boundaries that limit understanding, efficiency, productivity, and growth.
Our research is always conducted under the highest standards for scientific validity. We strive to find solutions for our clients in Virginia and around the world. As a result, our program has become one of the most respected advisory programs in the nation.
Additional Food Science Extension Sites
Virginia Cooperative Extension (VCE)
VCE Educational Programs and Resources
VCE Food Science Publications
Virginia Seafood Agricultural Research and Extension Center
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