Center for Food Safety, Science and Technology

Center Activities

Supporting the Maryland seafood industry with a focus on seafood safety, including approaches to reduce Vibrio transmission in Chesapeake Bay oysters.

Developing and validating predictive pathogen growth models to assist regulatory agencies, risk managers and the seafood industry un designing more effective food safety systems.

Offering educational support to the food industry to mitigate the contamination of chicken meat by Salmonella during processing and distribution.

Fostering collaboration with the Delmarva Poultry Industry to mitigate the contamination of chicken meat by Salmonella during processing and distribution.

Leading the fresh produce safety initiatives through research collaborations with USDA and FDA to generate data that is critical for underpinning the Food Safety Modernization Act at the national level.

Conducting meat quality research on the impact of heat and oxidative stress on poultry production and meat quality.

Evaluating the impact of bioactive phytochemicals and their antioxidant capacities in agricultural products, the benefits in animal feed, and the contributions to meat quality.

Conducting value-added processing and developing bioactive edible films to enhance food safety and shelf life.

Core Faculty

  • Dr. Jurgen Schwarz
  • Dr. Fawzy Hashem
  • Dr. Byungrok Min
  • Dr. Caleb Nindo
  • Dr. Salina Parveen
  • Dr. Thomas Oscar
  • Dr. Catherine Liu

For additional information contact:

Dr. Caleb Nindo

Associate Professor and Director

Food Science and Technology PhD Program

Dept. of Agriculture, Food and Resource Sciences

University of Maryland Eastern Shore

Princess Anne, MD 21853, USA

Phone: 410-651-7963;

Email: cinindo@umes.edu

About the Center

Mandate: The Center for Food Safety, Science and Technology contributes manpower training of students and outreach to communities to ensure that our foods are safe. The CFSST supports seafood, poultry and fresh produce safety on Delmarva, in the state and in the nation. Faculty have established collaborations and partnerships with state, federal and private sector organizations to leverage university resources to serve UMES stakeholders more effectively.

Vision: To be recognized as a center of excellence and a leader in the science of food by providing education, research and services that will impact students, the Delmarva region, the state, the nation and the world.

Mission: The mission of the CFSST is to conduct research in food safety, quality and processing methods, including HACCP training; facilitate collaborations with academia, the food industry, and government entities, both domestically and internationally; and educate stakeholders on food safety issues.

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