Prospective Students
The science behind food
We offer comprehensive undergraduate and graduate programs that prepare students for leadership positions in the food industry, academia, and government. Our research programs are designed to expand understanding of the biological/microbiological, chemical, physical, sensor, nutritional, and engineering properties of foods and beverages. Our extension and outreach programs transfer research-based information and technology to consumers, food and beverage companies, and government agencies with the goal of enhancing the availability, quality, and safety of our food supply.
Randy W. Worobo
Associate Professor
Alternative approaches to enhance the safety and quality of food is the primary objective of my research. Long- term research projects include the chemical and genetic characterization of antimicrobial peptides (bacteriocins) produced by bacteria. These peptides have a broad range of hosts that... Read Randy W. Worobo's full profile