Research Projects and
Leadership Activities in Food Science and Technology
CSREES’ Food Science and Technology
program funds research projects and conducts
leadership activities aimed at improving
the processes, safety, and quality of foods.
These include:
- developing novel food processing technologies
for better quality and nutritional value;
- improving separation and purification
of high-value components;
- advancing computation and mathematical
modeling to aid food product and process
design;
- understanding reaction kinetics for more
efficient food manufacturing and preservation
of nutrients;
- understanding molecular structure and
functionality of foods;
- advancing sensing technologies for improved
monitoring of product quality in food manufacturing;
- advancing polymer science for food packaging
materials and systems;
- improving efficiency of bio-catalytic
processes and biotechnologies; and
- improving process efficiency and the
use of resources such as energy and water.
A related funding opportunity — National
Research Initiative: Improving Food Quality — provides
federal financial support to expand scientific
and engineering knowledge that aids in
the development of highly nutritious, performance
enhancing, and affordable foods that exhibit
superior sensory attributes.
Food product development is driven by consumer
needs and the global market. An increased
demand for better food quality and international
competition calls for a greater understanding
and application of physical, chemical, and
biological principles tha t govern food product
formulation and quality. Food quality is
broadly defined to include the aspects such
as nutritional value, healthful implication,
palatability, and convenience.
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