Food Science Research
Thank you for your interest in the Food Science and Technology graduate program. A part of our goal is to cultivate the development of advanced level knowledge, research abilities, and the mentoring of future leaders. Our Food Science and Technology graduate program is supported by 15 tenured and tenure-track faculty, a number of adjunct faculty, and 45 graduate students.
We offer graduate programs leading to the Master of Science in Food Science and the Doctor of Philosophy with specialties in food chemistry, food engineering, food microbiology and safety. Supplementary training may be taken in fields such as biochemistry, bacteriology, aquaculture, chemistry, chemical engineering, packaging science, economics, or business. Students with satisfactory undergraduate training in fields such as food science, dairy science, chemistry, biochemistry, nutrition, chemical engineering, industrial engineering, microbiology, or any biological science will have a suitable background for graduate studies in this department. Individuals obtaining advanced degrees in food science will find employment opportunities in academic teaching and research; governmental research or regulatory activities; industrial research, development, processing, quality assurance, consumer service, and sales; and in industrial or institutional management positions requiring a high level of scientific training.
The food science faculty, as well as affiliated faculty from other departments have varied research interests and graduate students may undertake training in these research areas.
ARCHER, D. L. - Government regulations related to food safety and food microbiology fresh fruit and vegetable safety of food additives bioterrorism preparedness
DANYLUK, M. - Microbial food safety and quality, emphasizing the microbiology of fruit juices, fresh fruits and vegetables and tree nuts. Extension Specialist for citrus processing issues - work with processors and packers to enhance quality, safety and value of processed citrus products.
GOODRICH-SCHNEIDER R - Fruit juice biochemistry microbiology and stability novel juice processing methods food safety issues for citrus products bioproduction-biomodification of fruit flavors and value added products
GREGORY, J. F. - Nutritional quality of foods; methods of analysis. Bioavailability of vitamins, especially vitamin B6 and folate. Stable isotopic methods to assess in vivo kinetics of folate metabolism and one-carbon metabolism. Regulation and function of key enzymes affecting folate and vitamin B6 utilization.
KRISTINSSON, H. G. - University of Massachusetts: Food chemistry and biochemistry with emphasis on aquatic food products; physical and functional properties of muscle proteins; protein modification; protein unfolding and refolding processes heme protein (hemoglobin and myoglobin biochemistry lipid oxidation processes, anti-oxidative technologies, development of techniques for utilization of aquatic food processing byproducts and underutilized species.
MARSHALL, M. R. - Chemistry and biochemistry of marine products, characterization and regulation of enzymes associated with seafood quality, development of rapid analytical methods as quality indices in seafood products, flavor absorption in soft (aseptic) packages.
OTWELL, W. S. - Applied research and extension activities pertinent to assuring quality, safety, development in the Florida’s seafood industry and throughout the Southeast; implementation of HACCP programs, use of food additives and aquaculture products.
REYES, J. - Citrus process technology development for the improvement of safety, quality and efficiency to provide Florida processors with worldwide competitive advantage; Instrumentation and automation of food processes with emphasis in the development of biosensors and rapid enzyme methods for food safety and quality assurance.
RODRICK, G. E. - Applied research concerning the recovery and control of public health important bacteria and parasites from seafood products.
ROUSEFF, R. L. - Flavor chemistry and technology, identification of flavor impact compounds, food color (pigment) biochemistry, flavor production pathways; citrus oils, essences, flavor stability, identification of taints and off flavors, packaging interactions.
SCHMIDT, R. H. - Role of lactic acid bacteria m the flavor of foods enzymes associated with flavor biogenesis and metabolism in lactic acid bacteria; heat inactivation of enzymes involving off-flavor milk products; and assessment of proteolytic activity in dairy and microbial systems.
SCHNEIDER, K. R. - Activities pertinent to assuring quality, safety, and development in the retail sector of Florida. Specific work with pathogen reduction and food safety in seafood, meat, poultry, fruits and produce.
SIMS, C. A. - Fruit and vegetable processing; wine and juice processing; sensory and quality evaluation.
SIMONNE, A. - Chemical, physical, microbiological and sensory analysis of foods, carotenoids and fat soluble vitamins chemistry, High Performance Liquid Chromatography (HPLC) in vitamins and phytonutrient analyses, effects of technologies on nutritional quality, chemical and microbial safety of food
WRIGHT, A. C. - Pathogenesis of foodbome infections, particularly aquaculture-associated disease; the genetics of virulence factors with an emphasis on bacterial polysaccharides; and molecular probes for applications in food product safety and the microbial ecology of infectious disease.
