Food Safety, Quality and Nutrition

Research programs in the food safety, quality and nutrition focus area will seek out new antimicrobials that can be used to control harmful microbes in foods and to look for DNA sequences that can be used to construct genetic transfer systems for gene delivery.   This will also involve optimizing antimicrobial and antioxidant packaging films for foods and developing new biopolymer film applications for foods. Research will assess the impact of antibiotic use on the microbiological safety of food and attempt to develop a rapid method to accurately screen fruits and vegetables for the presence of pesticides.  Research will also continue to develop new diagnostic procedures for animal pathogens to better manage, treat and/or diagnose infections.        
There will be a new emphasis on the effects of plant-based foods on human health and nutrition.  Research programs will seek to enhance the nutritional qualities of plant-based foods, identify the micronutrients that affect health and discover the molecular triggers that activate the genes related to obesity, diabetes, cancer, coronary heart disease and stroke.  
Work will continue to develop the bacteriocin jenseniin P for use as a topical anti-acne agent. The historical patterns in the formulation and implementation of U .S. nutrition policies in South Carolina will be analyzed to address the long term problems in implementation of federal nutrition guidelines.   A food safety specialist with training in microbiology will support the horticulture industry as it continues to cope with outbreaks of food-borne illnesses associated with consumption of fresh produce.  A plant medicine specialist will strengthen research ties to the Medical University of South Carolina as work is expanded on the health benefits of plants.

Page maintained by: Gary McMahan, gmcmhn@clemson.edu