Ramaswamy C. Anantheswaran, Ph.D. (Cornell) Professor of food science. Microwave processing of foods; Dielectric properties of food materials; Ingredient interactions during microwave heating of foods; Moisture and fat migration in confectionery products; Modified atmosphere and modified humidity packaging of fresh produce; Rapid cooling of shell eggs.

Robert B. Beelman, Ph.D. (Ohio State) Professor of food science. Microbiological and biochemical changes during postharvest storage and processing of fruits, vegetables, mushrooms, and their relationship to product safety and quality; food fermentations including malolactic fermentation in table wines; minimal processing technology.

J. Lynne Brown, Ph.D. (Massachusetts Institute of Technology) Professor of food science. Consumer perception of food safety risk and risk communication strategies; factors involved in family food choices; evaluation of educational materials.

John Coupland, Ph.D. (University of Leeds) Associate professor of food science. Physical chemistry of foods; food emulsions and biopolymers and their behavior during processing; ultrasonic sensors.

Catherine N. Cutter, Ph.D. (Clemson University) Associate professor of food science. Controlling the microbiological quality and safety of muscle foods; HACCP for meat processors; intervention technologies for reducing pathogens; application of food grade antimicrobials, including bacteriocins; investigating the association/attachment of bacteria to surfaces.

Naveen Chikthimmah, Ph.D. (Penn State) Instructor of food science. Food safety and microbiology of fruits, vegetables and mushrooms; microbial ecology of food environments and pre-harvest strategies to enhance food safety and quality. Emphasis on teaching and recruitment activities to enhance the undergraduate food science program.

Stephanie Doores, Ph.D. (Maryland) Associate professor of food science. Thermal resistance of microorganisms and microwave inactivation of pathogens; characterization of Sporolactobacillus and other Bacillus-Lactobacillus intermediates; growth and survival of Listeria in dairy foods; influence of cold shock proteins in survival at refrigeration temperatures.

Edward Dudley, Ph.D. (University of Wisconsin-Madison) Assistant professor of food science. Molecular biology and genomics of foodborne pathogens. Diversity of pathogenic Escherichia coli strains; mechanisms of survival in the environment and food products.

Ryan J. Elias, Ph.D. (University of Massachusetts) Assistant professor of food science. Free radical chemistry of foods: Metal-catalyzed lipid and protein oxidation in complex foods; development and evaluation of novel antioxidants; oxidative stability of wine and beer.

John D. Floros, Ph.D. (University of Georgia) Professor of food science and department head. Research in Food Process Engineering and Packaging: Mass transfer in food processing and packaging; process, product and package optimization; alternative processes for improving food safety of minimally processed foods; active packaging; aseptic packaging; package testing; fruit and vegetable processing.

Emily Furumoto, Ph.D. (Purdue) Instructor of food science.

Hassan Gourama, Ph.D. (Nebraska) Associate professor of food science (Berks Campus). Food microbiology and mycology with emphasis on teaching and extension activities associated with food pathogens and their control.

Kerry E.Kaylegian, Ph.D. (Cornell) Director of Industrial Outreach. Primary research and outreach interests are dairy chemistry and processing. Technical support and access to the pilot plants to increase the partnership between the food industry and the Department of Food Science.

Stephen J. Knabel, Ph.D. (Iowa State) Professor of food science. Heat resistance of Listeria monocytogenes; role of heat shock proteins in thermotolerance; recovery of injured foodborne pathogens; novel, rapid methods for the detection of foodborne pathogens; control of foodborne pathogens in meat, poultry, egg and dairy products.

Luke LaBorde, Ph.D. (Wisconsin) Associate professor of food science. Patulin degradation and detoxification of apple juice. Functional food products from coffee pulp. Quality and safety of minimally-processed and shelf-stable fruits and vegetables. Development of food safety Extension programs for fruit, vegetable, and mushroom producers.

Joshua D. Lambert, Ph.D. (University of Arizona) Assistant professor of food science. Obesity and fatty liver preventive effects of dietary polyphenols; potential hepatotoxicity of high doses of dietary phytochemicals; lung cancer preventive efficacy and mechanisms of action of food-derived phytochemicals; biotransformation and bioavailability of dietary phytochemicals.

Edward W. Mills, Ph.D. (Purdue) Associate professor of dairy & animal science. Applications of ingredients and procedures to improve performance of reduced fat meat products. Fat separation technology for preparation of reduced fat meat ingredients. Preparation and packaging to assure flavor and safety of meat products.

Devin G. Peterson, Ph.D. (University of Minnesota) Associate professor of food science. Research in food flavor. Direction and future focus: characterization of key aroma compounds, off-flavors, flavor-matrix interactions, flavor release, and development of rapid methods for flavor assessment.

Robert F. Roberts, Ph.D. (Minnesota) Associate professor of food science. Understanding the relationship of processing parameters to microstructure and sensory attributes of cultured dairy products and ice cream, exopolymer-production of Lactobacillus delbrueckii subsp. bulgaricus; application of colicins as preservatives in food systems.

Donald B. Thompson, Ph.D. (Illinois) Professor of food science. Food chemistry, with emphasis on starch molecular structure and granule function; nutrition, with emphasis on the effect of processing treatments. The relationship between food and health broadly understood, with emphasis on non-biomedical health.

Gregory R. Ziegler, Ph.D. (Cornell) Professor of food science. Foods as composite materials; physical properties and processing of polymeric and particulate foods, with an emphasis on chocolate and confectionery products.

Barry Zoumas, Ph.D. (Penn State) Alan R. Warehime Professor of Agribusiness; Areas of Interest: Agribusiness Management, Food Systems, Research and Development Policy, Teaching.