Affiliated Research Units

USDA-ARS Labs

Some of the faculty, staff and students in our department work for the USDA Agricultural Research Service (ARS). Those in the Food Science Research Unit develop improved processes for the preservation and utilization of vegetables, including cucumbers, sweet potatoes, peppers, and cabbage. The USDA Market Quality and Handling Research Unit conducts research on issues of high priority to the peanut industry, for example enhancing the flavor and shelf-life of domestic and export peanuts and peanut products by improving methods of production, handling, and roast processing.

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Southeast Dairy Foods Research Center

The Southeast Dairy Foods Research Center (SDFRC) conducts research, educates scientists, and develops and applies new technologies for processing of milk and its components into dairy products and ingredients with improved health, safety, quality, and expanded functionalities. SDFRC areas of research emphasis are in flavor adjuncts, functional foods, probiotics, ingredient functionaliity, whey proteins, microbial safety, quality, and starter cultures.

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Center for Marine Sciences and Technology

The Center for Marine Sciences and Technology (CMAST) discovers innovative solutions to questions and problems in marine systems and provides effective communication of these discoveries. The Seafood Science program provides solutions for industry in product safety, processing technology and value-added products utilizing fresh- or salt-water fish and shellfish. CMAST is located along the shoreline of picturesque Bogue Sound in Morehead City, North Carolina

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Center for Advanced Processing and Packaging Studies

The Center for Advanced Processing and Packaging Studies (CAPPS) is a National Science Foundation-initiated program designed to foster partnerships between industry and universities for the mutual benefit of both parties and the advancement of food processing and packaging research. The cooperative is designed to leverage industry funds for university research, thereby providing an alternative to federally funded research. In exchange for funding, industry members direct research at the sites and have access to university expertise and facilities. Currently approximately 40 NSF-initiated centers exist in various scientific fields at universities across the country. CAPPS is The Ohio State University’s partnership with North Carolina State University and University of California-Davis, and is the only center in the food science/food engineering discipline. Expertise in food chemistry, biochemistry, nutrition, microbiology and engineering are among the research strengths available through CAPPS. Current programs focus on emerging technologies such as ohmic heating, high pressure processing, ozone processing, continuous microwave heating, and aseptic processing of particulates.

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Plants for Human Health Institute

N.C. State’s Plants for Human Health Institute (PHHI) consists of research and extension programs that create a dynamic presence at the N.C. Research Campus. Research on fruits and vegetables will enhance the health-protective value of food crops and has the potential to increase the economic impact of North Carolina agriculture. PHHI is unique in that it supports an in-house outreach component, a group of N.C. Cooperative Extension personnel that works with institute faculty and Cooperative Extension agents and specialists statewide to deliver educational resources to enrich the lives and economy of North Carolinians.

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Food Virology Collaborative

In 2011, N.C. State University received a $25 million grant from the Department of Agriculture’s (USDA) National Institute of Food and Agriculture (NIFA) to strengthen food safety by studying human noroviruses across the food supply chain in an effort to design effective control measures and reduce the number of virus-caused food borne illnesses. The USDA-NIFA Food Virology Collaborative (NoroCORE), lead by Dr. LeeAnn Jaykus, William Neal Reynolds Professor of Food, Bioprocessing and Nutrition Sciences, consists of a team of more than 30 collaborators from academia, industry and government. The team will work to increase understanding of the viruses; educate producers, processors and food handlers on safe handling and preparation of food; and develop control and management strategies to reduce food contamination before and after harvesting.

Learn more about NoroCORE