Mark Daeschel

Research is focused in the areas of food preservation, food safety, and food and beverage fermentation.

*Dr. Daeschel is no longer accepting graduate students.

Current investigations include: 1) Non-thermal technologies for prophylactic and intervention approaches to assure the safety of fresh fruits and vegetables; 2) Antimicrobial activity associated with wine and its application as a disinfectant; 3) Documenting the prevalence and persistence of bacterial pathogens in fresh and processed berry products.