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Research Programs and Projects at this Location

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Quality and Utilization of Agricultural Products
DEVELOPMENT OF LACTIC FERMENTATION BACTERIA FOR THE PRODUCTION OF BIOACTIVE FOOD INGREDIENTS
(Appropriated)
NEW AND IMPROVED PROCESSES FOR TEXTURIZING MILK COMPONENTS
(Appropriated)
PROCESSING METHODS FOR HISPANIC-STYLE CHEESES WITH UNIQUE FUNCTIONAL PROPERTIES
(Appropriated)
PROTEIN PROCESSING USING HIGH-PRESSURE GASES AND SUPERCRITICAL FLUIDS
(Appropriated)
STRUCTURED EDUCATIONAL PROGRAM TO LOCK-IN STUDENTS TO USDA FOOD SAFETY PROFESSIONS
(Nonfunded Cooperative Agreement)
PROTEIN-ENRICHED LOW GLYCEMIC SNACK PRODUCTS THAT MITIGATE CHILDHOOD OBESITY AND HIDDEN HUNGER
(Reimbursable)
MODIFICATION OF CHEESEMAKING PARAMETERS TO EXTEND THE SHELF-LIFE OF HISPANIC-STYLE FRESH CHEESES
(Specific Cooperative Agreement)
   
 
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Last Modified: 10/17/2008
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