Dr. Joseph Sebranek
Research focus is on processed meat products, particularly the ingredients, processes and packaging technologies that have potential to increase the safety and quality of processed meat products. More specifically, ingredient alternatives and processing technologies are being studied that can be used to improve the safety and shelf life of natural and organic processed meats for which conventional preservatives cannot be used.
Dr. Rodrigo Tarté - (Webpage)
Dr. Tarté’s research focuses on the quality and safety of processed and value-added meat products. He specifically investigates approaches to characterize and improve the functionality of existing and novel meat raw materials and nonmeat ingredients, as well as utilization of processing technologies, to facilitate and enable improvements in sensory, nutritional and microbiological product quality, food safety and processing efficiencies.