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. Publications by scientists in this Unit are available as downloadable (pdf) files at this web address:  http://fsweb2.schaub.ncsu.edu/usdaars/index.html.

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