Casey Owens-Hanning (Poultry Science, Texas A&M) conducts research to evaluate the effects of pre-slaughter environmental conditions and processing techniques on muscle metabolism and meat quality of poultry.

Fred W. Pohlman (Animal Science, PhD Kansas State) conducts research focused on meat processing, quality, color and safety (particularly ground beef) as well as animal finishing. Animal feeding and corresponding meat safety, quality and yield have also been investigated.

Andrew Proctor (Food Science, PhD Arkansas) conducts research on vegetable oil processing, quality and utilization with emphasis on soy and rice oils.

Steven C. Ricke (Food Science, PhD Wisconsin) emphasizes fundamental-based science creatively applied to resolving food safety issues including the ecology of pathogens from the farm to the processing plant and genetic mechanisms employed by pathogens to survive these highly different environments.

Steven Seideman (Food Science, PhD Texas A&M) conducts extension education and technology transfer activities for IFSE.

Terry J. Siebenmorgen (Food Engineer, PhD Nebraska) conducts research on drying, processing and quality assessment of rice, rice products and other cereal grains.

Michael F. Slavik (Poultry Science, PhD Iowa State) conducts research on bacterial and mycoplasmal diseases of poultry.

Michael R. Thomsen (Agricultural Economics, PhD Minnesota) addresses firm level and food policy problems related to the marketing of agricultural products within an increasingly industrialized food system.

Eric Wailes (Agricultural Economics, PhD Michigan State) specializes in rice and soybean marketing, international trade and development policy, and economic outlook.

Ya-Jane Wang (Food Science, PhD Iowa State) characterizes the structure and properties of carbohydrates and investigates the interactions between carbohydrates and other food constituents.