Food and Health Initiative
Mission
Provide a scientific basis for using foods and food processing to improve human health and wellness.
Organization
- Multidisciplinary group of faculty and staff.
- Emphasis on whole foods, and effects of processing and food matrix on delivery of health-promoting agents through the diet.
- Provide the critical link between discovery of bioactive agents in foods and their efficacy in vivo.
- Lead to market opportunities validated by science and standardization.
Activities
- R&D on bioactive food components.
- Discovery of novel bioactive agents in foods.
- Assessment of in vivo effects.
- Assessment of food matrix and food processing effects on bioactivity and efficacy.
- Metabolic fate of bioactive food components.
- Safety of bioactive food components.
- Interactions of bioactive food components within the food matrix.
- Optimizing delivery of health-enhancing food components.
- Analytical analysis and standardization of bioactive components in foods
Services
- Training of scientists.
- Responsive to emerging issues and opportunities.
- Address technical issues related to development of nutraceutical products.
- Cover full spectrum of R&D from discovery to human efficacy.
- Provide critical review and assessment of opportunities to enhance human health.
- Access to research laboratories.
- Access to institutional research facilities
- Food applications lab at Babcock Hall
Opportunities
- Founding members.
- Center members.
- Industry Advisory Board.
- CENTER R&D program.
- Consortia.
- Contract research.
- Symposia.
- Annual meeting and activity reports.
- Member-Center Working groups
Contacts
- Steering Committee.
- Dean, CALS.
- Department Chair
