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We are so proud to have such great Faculty, Staff, and Students.
The progress that the FST Department makes depends largely on the expertise that faculty members bring to our department. Faculty expertise is associated with specific knowledge areas including:
- Food Safety: Uses state-of-the-art methods to detect and mitigate the risks of contaminants in food. Develops risk assessment models, computational approaches, and detection methods to manage contaminants and the allergenicity of foods. Develops and provides industry with credible information, expert opinions, tools, and services relating to novel foods and ingredients. Faculty with expertise in this area include: Baumert, Bianchini, Chaves, Danao, Downs, Hallen-Adams, Johnson, Li, Park, Stratton, Wang, Auchtung, Rose, Clarke, Song, Yin.
- Food Preservation and Transformation: Evaluates the effect of physicochemical properties of foods on their quality and nutritional properties. Advances development and application of innovative technologies, such as precision fermentation in food production. Faculty with expertise in this area include Auchtung, D. Ciftci, O. Ciftci, Deehan, Majumder, Rose, Stratton.
- Food Process Engineering: Employs emerging technologies, and state-of-the-art equipment and processes to produce foods in a sustainable manner while maintaining and improving their nutritional properties. Faculty with expertise in this area include O. Ciftci, Jackson, Liu, Martini, Bianchini, D. Ciftci, Danao, Hallen-Adams, Rose, Yang.
- Food Chemistry and Analysis: Uses state of the art technology to detect and quantify interactions between food components and effects on food quality. Designs new foods and develop methods for the detection/characterization of the physical/chemical properties of food materials. Faculty with expertise in this area include D. Ciftci, Martini, Yang, Bianchini, O. Ciftci, Danao, Hallen-Adams, Liu, Majumder, Rose.
- Bioactive Agents, Live Biotherapeutics, and Functional Foods: Investigates the ways in which food components can be beneficial to human health. Evaluates the effects of prebiotics, probiotics, and live biotherapeutics on human health. Faculty with expertise in this area include Deehan, Majumder, Auchtung, O. Ciftci, Martini, Ramer-Tait, Rose, Yin.
- Diet, Microbiome and Host interactions in Human Health: Investigates mechanisms by which the microbiota can improve human health. Develops foods, with an emphasis on Nebraska commodities, that modulate the gut microbiota to reduce the prevalence of preventable, diet-related diseases. Faculty with expertise in this area include Auchtung, Benson, Deehan Piepenbrink, Price, Ramer-Tait, Hallen-Adams, Majumder, Park, Rose, Clarke, Song, Yin.