Food Safety and Security

Food Safety and Security icon

Here, the focus is on food microbiology and foodborne pathogen detection to ensure a safe and accessible food supply, as well as biomass conversion and balance across food, fuel, and fiber sources.

Faculty researching this area:

Name Title Research Statement
Juan E. Andrade Associate Professor of Nutrition International food science and nutrition: applied technologies and strategies to reduce micronutrient malnutrition, food fortification, micronutrient deficiency diagnostics, service and experiential learning, study abroad programs.
Juan's Illinois Experts Research Output
Pratik Banerjee Associate Professor Food safety and rapid diagnostics: interdisciplinary research program in food microbiology focusing on foodborne hazards detection and intervention; molecular epidemiology and transmission of pathogens (genomics, microbiomics, bioinformatics); bacterial pathogenesis (virulence and antibiotic resistance); global food safety and security with a specific focus on the development of food safety risk and exposure assessment programs in developing countries.
Pratik's Illinois Experts Research Output
Hans Blaschek Professor Emeritus Food and Biomass Microbiology: Genetic and physiological manipulation of clostridia; plant cell wall deconstruction; fermentation.
Hans's Illinois Experts Research Output
Hao Feng Professor of Food and Bioprocess Engineering, Site Director of Center for Advanced Research in Drying (CARD) Food Engineering and Processing:  Novel food processing and preservation technologies, acoustic energy (ultrasound) and its use in food and bioproduct processing, food safety intervention technologies for fresh and fresh-cut produce, new dehydration (drying) technologies, heat and mass transfer analysis.
Hao's Illinois Experts Research Output
Yong-Su Jin Professor of Food Microbiology Microbial Genomics:  Microbial bioconversion of biomass into value-added products, microbial genomics for linking genotypes and beneficial phenotypes. 
Yong-Su's Illinois Experts Research Output
Michael Miller Professor Food microbiology:  functional genomics of lactic acid bacteria (LAB); food and industrial fermentations; gastrointestinal microbiology; food microbiology and safety.
Michael's Illinois Experts Research Output
Shelly Nickols-Richardson Professor Determinants of obesity prevention and body weight regulation across the life span to lower the burden of chronic diseases, ranging from metabolic syndrome to osteoporosis. Impact of weight loss, weight loss diets and restrained eating on body composition and biomarkers of health.
Shelly's Illinois Experts Research Output
Yuan-Xiang Pan Associate Professor Nutrigenomics and epigenetics:  nutrient-gene interaction and chronic diseases.
Yuan-Xiang's Illinois Experts Research Output
Melissa Prescott Assistant Professor Food recovery and waste reduction: behavioral and systems interventions to promote food waste reduction and the prevention of landfill disposal of food, including programs to use potentially wasted food to address food insecurity, and the use food systems education to promote environmental stewardship and improved diet quality.
Melissa's Illinois Experts Research Output
Shelly Schmidt Professor Food chemistry:  characterization of water and solids mobility, typically using water activity, isotherms, glass transition temperature and NMR, in food materials and their relationship to the physical, chemical, and microbial stability of food systems.
Shelly's Illinois Experts Research Output
Matthew Stasiewicz Assistant Professor Food safety microbiology: persistence of bacterial foodborne pathogens; food safety risk assessment and management; applied genomics; international food safety, particularly mycotoxin control in cereals. 
Matthew's Illinois Experts Research Output
Yi-Cheng Wang Assistant Professor Food Safety and Engineering: rapid diagnostic technologies for the detection of foodborne contaminants; novel active/intelligent packaging; engineering technologies for improving food safety and quality; chemical and physical interactions among functional materials, environmental factors, foodborne contaminants, and food and biological products.
Yi-Cheng's Illinois Experts Research Output