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GOAL AREAS
Agrisystems
Productivity
& Profitability
Economic & Community
Development
Environmental Conservation
Food Safety & Nutrition
Youth Development
CONTACT:
Susan Barefoot, Associate Dean
sbrft@clemson.edu
104 Barre Hall
Clemson, SC
29634-0107
864-656-3140
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 Food
Safety & Nutrition
Efforts to improve food safety and
nutrition begin on the farm and extend to the family dinner table.
On the farm, Clemson
regulatory scientists ensure that livestock and poultry are
free of diseases. They also conduct the USDA inspections for meat
and poultry processing plants in South Carolina.
Research scientists investigate ways
to improve the nutritional content of food, such as lowering the
fat content of milk while it's still in the cow. They also investigate
cost-effective ways to grow medicinal plants, such as feverfew and
St. John's wort, and ways to preserve the active ingredients during
harvest and processing.
Other scientists investigate ways to
enhance the nutritional quality, taste and appearance of processed
meat and dairy products. And still others investigate "smart
packaging" that protects meats from harmful bacteria or alerts
consumers of product tampering.
Finally, Clemson
Extension specialists promote food safety and nutrition in the
home through 4-H programs for youth, education programs consumers,
food-handling programs for food service professionals, and programs
tailored for limited income families.
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Food Safety & Nutrition efforts are
focused in three key areas, or niches:
Food Safety & Quality, Community Nutrition & Health, and
Biomedical Issues.
Within these areas, teams of scientists are working
on:
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