Kristen Matak

Kristen Matak is a Professor in the Department of Animal and Nutritional Sciences at West Virginia University's College of Agricultural Sciences. Her research focuses on advancing food safety and developing nutritionally-enhanced foods through innovative processing technologies.

Research Interests:

• Food safety via microbial reduction and preservation technologies
• Development of omega-3 fatty acid fortified foods
• Shelf-life extension and sensory property analysis
• Sodium reduction and dietary fiber enhancement in food products

Key Research Trends: Recent publications highlight her work on glucosinolate production in broccoli, protein recovery from silver carp, and omega-3 fortification in egg sticks. These studies emphasize microbial safety, nutritional enhancement, and sensory evaluation.

Laboratory Focus: Her lab conducts shelf-life studies, texture analysis, and consumer preference assessments while exploring chemical processing aids like calcium hydroxide and organic acids for food safety applications.