Food Chemistry/Biochemistry
Areas of emphasis include flavor chemistry, pigments and nutraceuticals, wine chemistry, plant cell wall biochemistry and enzyme technologies. Expertise in food analytical chemistry is an essential component of all these research areas.

Flavor Chemistry
Research areas include identification of aroma compounds and their chemical/biochemical formation in foods, and flavor retention and changes during food processing and storage. Additional studies include measurements of flavor interactions with food components and packaging materials, and flavor release in food systems.

Food Microbiology & Biotechnology
Studies focus on the physiology, genetics, and applications of yeast and lactic acid bacteria used in food and beverage fermentation; development of technologies to inhibit microorganisms of public health concern.

Food Engineering
Focus on new and conventional preservation technologies, identification of valuable co-products from food processing streams and modification of ingredient functionality by pressure and thermal treatments.

Food Processing
Dairy, wine, fruit and vegetable processing, value-added food product development, and the application of high pressure processing technology as a means of food preservation.

Seafood Processing
Seafood processing, conducted at the Seafoods Laboratory in Astoria, Oregon, is a major research area covering surimi, finfish, and shellfish with an emphasis on biochemistry, microbiology, safety, rheology, quality assurance, ingredients, product development and various processing technologies.

Sensory Evaluation
Studies cover methodology, development and applications across a diverse group of foods and beverages. Sensory research is conducted both on campus and at the Food Innovation Center in Portland.

Enology and Brewing
Studies focus on processing technologies, biochemistry, microbiology and chemistry of beer and wine production. Experimental brewery and winery facilities are utilized for experimental production and research.