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Food Safety

Graduate studies in food safety, with the Agricultural and Biological Engineering Graduate curriculum address the application of bioseparations engineering, bio-nanotechnology, microfluidics, microfabrication, microbiological engineering, and instrument design and development to the detection of pathogens in foods. This graduate program is multidisciplinary by definition and design. Students work with the Center of Food Safety Engineering (Food Science), Laboratory of Renewable Resources Engineering, Department of Agricultural and Biological Engineering, and the Weldon School of Biomedical Engineering. PhD topics address studies in the detection and identification of pathogens found in foods and food extracts. Methods used in the research encompass a range of engineering, microbiological, molecular biology, and analytical topics. Students learn how to apply the principles of proteins at surfaces to study pathogen / protein interactions, model microfluidic phenomena, and develop methods and instruments for rapidly concentrating, recovering, and interrogating microorganisms found in food.

Faculty

Abstracts From Recent Graduate Student Research

Our Food Safety Faculty are involved in a number of projects including:

  • Osvaldo Campanella - Development of nutritious and high quality cereal based foods optimizing processing, ingredients and raw materials selection
  • Carlos Corvalan - Computational Food Engineering Science
  • Carlos Corvalan - Mitigation of emissions of agricultural air pollutants by understanding and reducing the formation of satellite drops
  • Ganesan Narsimhan - Colloidal Phenojena in Food and Bioprocessing
  • Jenna Rickus - Nanotechnology and Biosensors
  • Bernard Tao - Value-added products from agricultural commodities
  • Bernard Tao - The Science and Engineering for a Biobased Industry and Economy