Chaplin School receives USDA grant for research in food safety

Dr. Aaron Welch and Dr. Miguel Alonso Jr., along with Associate Professor John Berry from the Department of Chemistry and Biochemistry, received a grant from the United States Department of Agriculture to investigate risk factors for certain types of toxins in US based wines. The project aims to develop a machine learning system that will help predict contamination in not only wines, but across an even wider range of agricultural commodities.

Among its research projects, the Chaplin School is currently developing yeast to produce biofuels more efficiently from agricultural waste. A by-product of this study focuses on understanding yeast fatty acid metabolism at a cellular level, which may help to better understand human obesity.

*Photo caption: Dr. Aaron Welch conducts research in the hospitality biology lab.

2017-07-05T12:22:37+00:00