Nutrition and Food Science: Be Part of the Solution

Food Processing and Safety Engineering

Recently, rapid advances in high-value product processes have provided the impetus for reexamination of the problems of process design, optimization, and control, as well as a serious consideration of the fundamental science underlying the production of food and agricultural products. The development of bioprocesses to produce value-added products from agricultural commodities and recoverable wastes is critical to maintaining the competitiveness of the U.S. food and agricultural industry in the global market. This is important to the nation’s economic growth as it can maximize use of indigenous resources, increase the availability of nutritious products, and reduce pollution problems.

As the basis for making a significant contribution to society, an active and varied research program is the foundation for a successful extension program. An approach to research that combines applied and basic research, integrates industrial experiences with academic research, and extends research knowledge into the community will provide benefit to all concerned. The main focus is to develop an applied research program to support the needs of food industry with a focus on developing new and integrated technologies based on biotechnology advancements and innovative engineering strategies. Fundamental research is also conducted to assist in understanding the science behind complicated issues. Of particular interest is the design and optimization of integrative processes that could be used to lead to effective food productions as well as improved food quality and safety.

For more information, contact nfscinfo@umd.edu

Last updated: 09/13/2007