Dr. Mauer’s current research interests focus on:
Ongoing projects in her lab are funded by NASA, USDA, and the Center for Food Safety Engineering.
- characterizing the effects of processing on functional, physical, and structural properties of food ingredients
- developing rapid methods to detect microorganisms in foods
- developing food analysis methods utilizing FTIR technologies
The cornerstone of the new building is a state-of-the-art Pilot Laboratory. Operating as a model manufacturing area, it allows manufacturers to see how a process works before committing to full production. Wet chemistry, microbiology, and food product development laboratories are also available to solve related challenges.
Sensory Evaluation Laboratory
A key strength of the Department and the new building, the Sensory Laboratory provides sensory analysis through subjective tasting of food acceptability. Using state-of-the-art equipment and methods the Sensory Evaluation Lab works closely with our industry partners to design studies, collect data and produce statistical analysis to support R&D, Sales, Marketing and Manufacturing.