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Food Safety and Food Microbiology

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Our faculty working in food safety and microbiology explore the interactions between microbial communities, food, and food consumers with the goal of improving the safety, health, and quality of the local and global food supply. This field encompasses the study of spoilage microorganisms, foodborne pathogens, and beneficial microbes at every link in the supply chain, from farm to table. Our research includes everything from produce safety at harvest to food pathogen epidemiology to shelf life stability.


Chemestry vials representing Food Chemestry


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Food Safety and Preservation

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Health and Nutrition

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Food Chemistry