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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.
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.
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.
Dr. Jurgen Schwarz
Dr. Salina Parveen
Dr. Fawzy Hashem
Dr. Byungrok Min
Dr. Catherine Liu
Dr. Caleb Nindo
Associate Professor and Director
Food Science & Technology PhD Program
Dept. of Agriculture, Food and Resource Sciences
University of Maryland Eastern Shore
Princess Anne, MD 21853, USA
Email – firstname.lastname@example.org