Food Science

Dr. David Green

Professor And Department Extension Leader In The Department Of Food, Bioprocessing And Nutrition Sciences

Food processing techniques (freezing, smoking, salting, curing, and pasteurization) to preserve quality and safety of aquatic food products derived from marine and freshwater resources worldwide.

Areas of Expertise
Fisheries
Food Science
Fisheries
Food Science
Colleges
CALS

Dr. Todd Klaenhammer

Distinguished University Professor And William Neal Reynolds Distinguished Professor Of Food Science, Microbiology And Genetics

Food and bioprocessing fermentations; microbiology and genetics of lactic acid bacteria; starter cultures; bacteriophages; preservatives; probiotics; plasmid biology; genomics of food-borne microorganisms; bioterrorism; food science; genomics; genetics; food-safety issues. Director of Southeast Dairy Foods Research Center.

Areas of Expertise
Biotechnology
Food Science
Colleges
CALS

Dr. Kenneth Swartzel

William Neal Reynolds Distinguished Professor Of Food, Bioprocessing And Nutrition Sciences

Development of food processing systems, especially for aseptic and ultra-pasteurization. Director of the Food Systems Leadership Institute.

Areas of Expertise
Food Science
Colleges
CALS