New product development

The long-term objective of the department's research programs is to expand our understanding of fundamental and applied aspects of foods as biomaterials. Research is directed at all aspects of the conversion of raw agricultural biomaterials into edible foods including the sensory, nutritional, chemical, biological and microbiological, safety and physical effects. The long-term goal is to improve the healthfulness, wholesomeness and availability of food in New York, the nation and the world.

Undergraduate and graduate students participate in research as a means to develop their critical thinking and problem solving skills with the following goals: to develop fundamental and applied knowledge of foods; to study the effects of the above properties on the sensory, nutritional, health, safety, and processing aspects of foods; and to collaborate with colleagues to develop new and better ways to add value to raw agricultural products.