Muscle Foods Chemistry/Flavor Chemistry Laboratory

Laboratory Vision:

To work within the infrastructure of the Department of Food Science, Nutrition and Health Promotion to improve the lives of others and work in collaboration with other laboratories in order to add value and improve the safety of food products through:

• Muscle foods research including meat processing/protein functionality research pertaining to beef, pork, poultry, and seafood products
• Flavor chemistry research including product improvements, relationship to sensory science, shelf-life explanation, and consumer acceptability
• Statistical methods to relate instrumental measurements to sensory data