Mission:
To develop, evaluate, validate, recommend and transfer post-harvest handling, processing and packaging intervention technologies to enhance the quality, safety and security of the nation¿s food supplies. Basic and applied research in food chemistry, food microbiology, food irradiation, food technology, and engineering is conducted in support of regulatory needs and to improve the safety of fresh and fresh-cut fruits and vegetables; juices, beverages and pumpable products; and meat, poultry and aquaculture products while retaining the desired quality attributes.