Food Quality
research includes a broad range of studies involving sensory appeal, convenience, safety, and nutrition of food and beverages. The sensory aspects of food quality emphasize taste, texture, aroma, and appearance. The convenience aspects of food quality include shelf life, ease of preparation, and improved functional properties. Food safety is concerned with acute and chronic responses of consumers to microorganisms and chemicals that occur naturally or are added to foods. Nutritional aspects of food quality are related to the nutrient content of foods and the role of nutrients in human health. Students will acquire skills appropriate for laboratory, industrial, or regulatory positions.
Past research projects (examples):
- The effects of nitrogen, tillage, and irrigation on the color of Willamette Valley Pinot noir wine. Kelly Helms. Mentor: Dr. Mina McDaniel, Food Science and Technology.
- Anthocyanin and antioxidant analysis of sweet and tart cherry varieties of the Pacific Northwest. Sonny Simonian. Mentor: Dr. Ron Wrolstad, Food Science and Technology.
- Lexicon development of appearance and texture descriptors for melted cheddar cheese using microwave and oven heating. Karisa Asato. Mentor: Dr. Mina McDaniel, Food Science and Technology.