Additional funding has recently been provided for 12 new projects, involving 21 faculty. Designing New Foods Center researchers are exploring ways to improve foods. Research areas include modifying agricultural commodities and changing food formulations, food processing and food preparation. A goal of the center is to work with private-sector organizations and other public institutions to identify ways to provide new, affordable, appealing foods that will improve the nation's nutritional status.
Research includes the intrinsic and extrinsic factors that affect decisions.
Nutrient Bioavailability, Metabolism and Utilization Center researchers include fresh and processed foods in studies of the bioavailability of nutrients and natural toxicants in food. Food safety, as affected by production, processing, distribution and preparation, is another focus of research. Researchers are also examining questions related to the role of food components in protecting against diseases. Food Components Going beyond the characterization of essential nutrients, the program identifies naturally occurring protectants, toxicants and non-nutritive factors. It also includes functional food components that participate in the process characterization of agricultural commodities.