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Welcome To The Center For Food Safety Science and Technology

  • Leading the way, addressing emerging issues: 

    • Enhancing Food Safety
      Developing Healthy Food
      Supporting the Delmarva Seafood and Poultry Industries
      Training Students and Conducting Cutting-Edge Food Science Research

     

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  • About he Center 

    Mandate

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    the nation. Faculty have established collaborations and partnerships with state, federal and private sector organizations to leverage university resources to serve UMES stakeholders more effectively.


    Vision

    To be recognized as a center of excellence and a leader in the science of food by providing education, research and services that will impact students, the Delmarva region, the state, the nation and the world.


    Mission

    The mission of the Center is to conduct research in food safety, quality and processing methods, including HACCP training; facilitate collaborations with academia, the food industry, and government entities, both domestically and internationally; and educate stakeholders on food safety issues.















    Center activities








    Supporting the Maryland seafood industry with a focus on seafood safety, including approaches to reduce Vibrio transmission in Chesapeake Bay oysters.

    Developing and validating predictive pathogen growth models to assist regulatory agencies, risk managers and the seafood industry in designing more effective food safety systems. 

    Offering educational support to the food industry, including HACCP training.

    Fostering collaboration with the Delmarva Poultry Industry to mitigate the contamination of chicken meat by Salmonella during processing and distribution.

    Leading the fresh produce safety initiatives through research collaborations with USDA and FDA to generate data that is critical for underpinning the Food Safety Modernization Act at the national level.

    Conducting meat quality research on the impact of heat and oxidative stress on poultry production and meat quality.

    Evaluating the impact of bioactive phytochemicals and their antioxidant capacities in agricultural products, the benefits in animal feed, and the contributions to meat quality.

    Conducting value-added processing and developing bioactive edible films to enhance food safety and shelf life.

  • Center Activities

    • Supporting the Maryland seafood industry with a focus on seafood safety, including approaches to reduce Vibrio transmission in Chesapeake Bay oysters.

    • Developing and validating predictive pathogen growth models to assist regulatory agencies, risk managers and the seafood industry in designing more effective food safety systems.
      Offering educational support to the food industry, including HACCP training.

    • Fostering collaboration with the Delmarva Poultry Industry to mitigate the contamination of chicken meat by Salmonella during processing and distribution.

    • Leading the fresh produce safety initiatives through research collaborations with USDA and FDA to generate data that is critical for underpinning the Food Safety Modernization Act at the national level.

    • Conducting meat quality research on the impact of heat and oxidative stress on poultry production and meat quality.

    • Evaluating the impact of bioactive phytochemicals and their antioxidant capacities in agricultural products, the benefits in animal feed, and the contributions to meat quality.

    • Conducting value-added processing and developing bioactive edible films to enhance food safety and shelf life.