Food
Safety
Food safety research at Clemson University
includes innovative processing techniques to protect meat, poultry,
and dairy products from contamination by common food-borne bacteria,
as well as packaging films that contain antibacterial compounds.
In addition, Clemson researchers have
discovered that a natural food preservative shows promise as a topical
treatment for acne. The product has now been patented and is available
for commercial licensing.
Plant scientists are investigating
ways to produce and process medicinal plants, called nutraceuticals,
to optimize their active ingredients. Animal scientists have discovered
and patented a way to produce more healthful low-fat milk while
it's still in the cow. And food scientists are analyzing the beneficial
compounds in plant foods such as soy and fruits.
The Clemson
Food Safety Institute is a member of a national partnership
of universities and the federal government to increase the safety
of the nation's food supply through coordinated research, education
and outreach.
The Clemson
Extension Service promotes food safety and nutrition through
4-H programs for youth, education programs for consumers, food-handling
programs for food service professionals, and programs tailored for
limited income families.
Visitors since November 1, 2002
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