We translate our knowledge and research into the bioactive, nutritional, microbial, sensorial, and structural elements of food into a variety of ways to promote public health, including improved food products and ingredients, bioactive interventions, prevention programs and educational platforms.
We are a group of diverse scientists who:
- Develop innovative research programs to establish mechanisms of known and new bioactive compounds and microbes and elucidate how food structure contributes to bioactivity.
- Develop science-based technologies for producing and distributing healthy foods and ingredients.
- Translate scientific discoveries to food, bioprocessing, nutrition and health professionals, stakeholders, policymakers, and the public.
- Create interdisciplinary approaches to investigate foods for healthy living.