Connecting Blueberry Chemistry to Human Health
The BlueBiome project investigates whether differences in the gut microbiome help explain variation in people’s responses to blueberry consumption.
Advancing Analytical Science
We develop and refine methods to identify and quantify molecules and elements in foods, plants, soils, and biological samples.
Standardizing How We Analyze Food
As a core laboratory for the Periodic Table of Food Initiative (PTFI), we develop and validate standardized analytical methods to characterize foods from around the world.
Exploring the Chemistry of Fermentation
Our current work in this area focuses on sourdough bread and how differences among starter microbiomes relate to food chemistry and functional properties.