The USDA-ARS Food Science Research Unit conducts research on the processing technology, quality and safety of acidified and fermented vegetables (pickles, sauerkraut, peppers) and sweetpotatoes.  We work with processors and trade organizations throughout the United States to improve the quality and availability of processed vegetable products to consumers in this country and abroad.  We do research on the safety of acidified foods which assists FDA and state regulatory agencies in performing their responsibilities to protect the safety of the food supply. The scientific publications of this laboratory are available as Adobe Acrobat pdf files and are listed in chronological order from latest to earliest at the following website:  http://ncsu.edu/foodscience/USDAARS/index.htm.

This Unit is located in the Department of Food, Bioprocessing and Nutrition Sciences at NC State University in Raleigh, NC.  We cooperate with faculty in the Department of Food, Bioprocessing and Nutrition Sciences and scientists in other departments at the University to carry out the mission of this Unit and to assist in training of graduate students.