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Our mission is to enhance the quality, safety, nutritional content, and market appeal of meat, produce, dairy, and grain products. For instance, we focus on boosting meat production efficiency through optimized nutrition and hormone management for livestock growth. Our research examines muscle structure, composition, and metabolism to understand their impact on food quality. We also explore ways to repurpose underused materials, including by-products from meat and dairy processing. A current initiative involves creating protein films from whey protein isolates and concentrates, which are surplus materials from cheese production. Additionally, we investigate how food biochemistry and physical traits affect product quality and safety. This includes analyzing meat and grain proteins to understand their role in processed foods. We're also researching protein gelation and emulsification, key processes in food manufacturing. Collaborative efforts with Michigan's cherry industry aim to innovate products and find new applications for cherries, such as studying their antioxidant properties. This work helps create broader opportunities for Michigan's agricultural sector.