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Mission Statement
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It is estimated that by 2050 food production will have to feed over 9 billion people worldwide. Coupled with current malnutrition trends stemming from poor quality diets that lead to a plethora of nutrition related human diseases such as undernutrition, micronutrient deficiencies, obesity, diabetes, there is more pressure than ever to find ways to produce, process, and analyze high quality nutritious food ingredients from finite Agri-Resources.

The Mission of the Functional Food Research (FFR) Unit is to develop bioactive food ingredients that provide health benefits beyond basic nutrition and to create value-added food and nonfood products from low value agricultural resources. Scientists in the Functional Foods Research Unit (FFR) develop new processing, chemical, physical, and enzymatic technologies to modify food plants and enhance the use and performance of agricultural materials.