Research

Signature Areas

 

Food Chemistry, Structure, and Function

Applies chemistry, biochemistry, and molecular and polymer sciences to the investigation of food composition, food structures, and the quality and functional properties of whole foods, food constituents, and food ingredients.

Dr. Bruce Hamaker
Dr. Owen Jones
Dr. Andrea Liceaga
Dr. Lisa Mauer
Dr. Suzanne Nielsen
Dr. Lavanya Reddivari
Dr. Brad Reuhs
Dr. Yuan Yao


Food
s for Health

Applies food science principles to the study of the food matrix as a critical delivery vehicle of consumer health benefits.

Dr. Bruce Hamaker
Dr. Kee-Hong Kim
Dr. Andrea Liceaga
Dr. Stephen Lindemann
Dr. Lisa Mauer
Dr. Lavanya Reddivari 
Dr. Fernanda San Martin

Food Safety and Microbiology

Studies the reaction and inactivation of microorganisms in food and their environment. Develops novel detection methods for food and environmental pathogens.

Dr. Bruce Applegate
Dr. Arun Bhunia
Dr. Amanda Deering
Dr. Yaohua "Betty" Feng​
Dr. Haley Oliver  USAID Feed the Future Innovation Lab for Food Safety 
Dr. Yuan Yao

 

Food Processing and Technology Development 

Integrates engineering, chemistry, and microbiology through food and beverage processing unit operations to produce safe, high quality and value-added products.

Dr. Christian Butzke - Lab Website
Dr. Carlos Corvalan
Dr. Jen-Yi Huang​
Dr. Jozef Kokini
Dr. Lisa Mauer
Dr. Dharmendra Mishra​ - Lab Website
Dr. Fernanda San Martin
Dr. Qin Xu
Dr. Yuan Yao

List of faculty with their area of expertise and contact information (PDF)

Research Overview Ha​ndout​ (PDF)


Research and Outreach Centers

Center for Food Safety Engineering

The mission is to develop new knowledge, technologies, and systems for detection and prevention of chemical and microbial contamination of food.

International Food Technology Center

The center's mission is to link farmers in developing economies to markets, and to advance food security by enhancing markets for new and traditionally processed (i.e. value-added) foods and reduce food losses.

USAID Feed the Future Innovation Lab for Food Safety

The sustainable production of safe, nutritious food — and ensuring reliable access for consumers — is essential to advancing developing nations. Powered by collaborations between Purdue University and Cornell University researchers, the Feed the Future Innovation Lab for Food Safety aims to enhance global agricultural sustainability and resilience, as well as food security. Our applied research leverages collective expertise in food safety, food production, nutrition and international development.

USAID Feed the Future Innovation Lab for Food Processing and Post-Harvest Handling

Enhancing food and nutrition security and market values in Africa.

Whistler Center for Carbohydrate Research

In partnership with member companies, the center's r​esearch focuses on fundamental investigations of structure-function relationships of carbohydrates and other biopolymers as related to practical uses.
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Department of Food Science, 745 Agriculture Mall Drive, West Lafayette, IN 47907, (765) 494-8256

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