معرفی
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.
