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Department of Food, Agricultural and Biological Engineering


Food Safety

SafetySafety is always at the forefront of what we do, whether on the farm or in the production and processing of the food that we eat. FABE extension educators strive to provide educational resources, demonstrations, and programs that promote safety in the production and processing of food. 


Food produce safety initiative

The aim of the Fresh Produce Safety Initiative is to develop and spread awareness about new processing techniques for fresh fruits and vegetables. Fresh and fresh-cut leafy vegetables, such as lettuce and spinach, have a leafy structure conducive to deep microbial penetration. Over the years, advancements in sanitizing agents and product recall strategies have increased the industry’s ability to combat contamination. However, the engineering concepts behind sanitizer application techniques have been long overlooked. Combining microbiological and engineering initiatives is an important part of ensuring a safer food supply. However, it is also necessary to increase consciousness among fresh produce growers, retailers, processors, and general consumers.

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food safety engineering lab

The Food Safety Engineering lab/Center for Clean process development utilizes food engineering expertise in evaluating microbiological safety of various alternative food-processing technologies. Current research focuses microbiological safety of technologies such as high-pressure pasteurization, pressure assisted thermal sterilization, and high-pressure homogenization / ultra-shear technology for liquid beverages. The laboratory also conducts research application of superheated steam for food sanitation of dry processing plant environment.

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