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Areas of emphasis include functional foods, bioactive compounds and human health, processing and chemical reactivity, plant cell wall biochemistry, cereal polymer chemistry and enzyme technologies.
Research areas include characterization of the chemical and physical properties of food and agricultural by-products as well as those focused on applying emerging technologies for by-product utilization, such as the production of biofuels, bioproducts, and biomaterials.
Research areas include identification and measurement 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.
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, and a food safety program that includes genomics, metagenomics (microbiome and whole genome sequencing) and transcriptomics based on a next generation sequencing and bioinformatics.
Studies include new and conventional preservation technologies, identification of valuable co-products from food processing streams and modification of ingredient functionality by pressure and thermal treatments.
Dairy, fruit and vegetable processing, value-added food product development, and the application of high pressure processing and pressure-assisted thermal processing technologies as a means of food preservation. Two pilot plant high pressure vessels are used for research and service work.
Seafood Research and Education
Research is conducted at the Seafood Laboratory located in Astoria, Oregon; in a food engineering lab, a seafood biochemistry/biosafety level 2 microbiology lab, a tissue culture lab, and pilot processing area.
Research areas include 1) developing sensory test methodology, 2) understanding human oral perception, and 3) applying sensory analysis to product-focused research. Sensory research is conducted both on campus and at the Food Innovation Center in Portland.
Studies focus on processing technologies, biochemistry, microbiology and chemistry of beer, wine, and distilling production. Experimental brewery, winery, and distilled spirits laboratory facilities are used for experimental production and research. The pilot research brewery also focuses on raw materials quality and improved economics.