IIT/FDA Collaborative Research Projects

For more than two decades IFSH's National Center for Food Safety and Technology has spearheaded a successful collaborative research model where the food industry effectively interacts with FDA and IIT Scientists through collaborative research projects. IFSH's current collaborative research projects are listed below.

  • A New TDT Apparatus for Measuring Bacterial Inactivation as a Function of Temperature and Humidity in Spices and Other Particulate Foods
  • Advanced Imaging Techniques to Examine Virus Attachment to Abiotic Surfaces Associated with Food Service and Processing
  • Allergen Removal and Transfer in a Retail or Food Service Environment Using Wiping and Cleaning Methods
  • Assessing the Impact of Processing on Food Allergenicity
  • Building Capacity to Control Viral Foodborne Disease: A Translational, Multidisciplanary Approach
  • Challenge Test on Various Food Matrices with Non-Proteolytic Clostridium botulinum and Bacillus cereus
    • Detection and Quantification of Partially Hydrolyzed Gluten and Soy in Food
    • Detection of Botulinum Neurotoxin Using Fret-Based Quantum Dot Sensors II
    • Determination of Inorganic Chemicals Released from Polymer-clay Nanocomposite Food Packaging
    • Determination of Optimal Food Allergen Biomarkers for Effective Assays and Labeling
    • Determination of organic and inorganic chemicals released from polymer-clay nanocomposite food packaging
    • Determination of the germination, growth and toxin production potential of Clostridium botulinum in fresh coconut water
    • Developing Validation Strategies for Fresh-Cut Produce Washing
    • Effect of High Pressure Processing on Migration Characteristics in Flexible Packaging Materials: Part II
    • Effects of a typical American diet high in refined carbohydrates compared to a diet that replaces some refined carbohydrates with healthy fats on cardio-metabolic men and women with pre-diabetes and metabolic syndrome
    • Enhance Sprouts Food Safety
    • Enhancing Legacy Technologies for Pasetuerization
    • Enumeration, survival, and growth of Listeria monocytogenes in ice cream
    • Establishing the Endopeptidase-MS Method as a Screening Method for Botulinum Neurotoxins in Media and Foods
    • Evaluation of Allergen Sampling Plans and Distribution in High Risk Foods
    • Evaluation of Coxiella Burnetii and Listeria Monocytogenes Inactivation in Bovine and Non-Bovine Milk Pasteurization
    • Factors Affecting Arsenic levels in Juices Processed by Filter Aids
    • Framework for evaluating the effectiveness of sprout seed treatments - factors to consider
    • Growth and Survival of Salmonella during processing of partially sprouted seed products and chia powders
    • High Pressure Processing of Frozen Pet Foods for Pathogen Inactivation
    • Inactivation of Clostridium Botulinum Spores Using High Pressure Processing-Part III
    • Inoculation Protocols for Low Moisture Foods
    • Listeria Survival and Growth in Fresh Cut Vegetables
    • Mechanisms of Bacterial Pathogen Internalization into Fresh and Fresh-Cut Fruits
    • Methods of Authentication of Food Ingredients
    • Migration Database of Additives and Contaminants in Food Packaging Systems for Use in Predictive Migration Models: Part II
    • Mitigation of Norovirus Surrogates in Berries by Minimal Processes of Freeze Drying and High Hydrostatic Pressure Treatment
    • Red Raspberries and Insulin Action: Understanding the role of red raspberry consumption on oxidative stress- and inflammatory- mediated insulin action in humans
    • Relationship of Storage Temperature and Water Activity on the Survival of Salmonella during Drying and Storage of Spices And/Or Botanical Products
    • Testing of the Low-Tech, Low Cost Sensor for Measuring Cooler Heat Transfer Rates
    • Thermal and Nonthermal Resistance of Salmonella Enterica and Shiga-Toxin Producing Escherichia Coli in Low-Moisture Foods
    • Thermal Inactivation of Ricin - Pilot Plant Studies
    • Ultraviolet Light Decontamination of Coconut Water
    • Understanding Migration Nanoparticles Polymer Films Semiconductor Nanocrystals (Quantum Dots)
    • Understanding the Phylogeny, Subtyping and Virulence Plasmids of Selected Clostridium Botulinum Strains Using Pfge, Microarrays and Whole Genome Sequencing
    • Validation of High Pressure Processing to Inactivate Isolated Salmonella spp. In Buffered Peptone Water and Frozen Chicken Blend Pet Food
    • Validation of HPP to achieve reduction of Salmonella spp. and Listeria monocytogenes inoculated in various food models
    • Validation of HPP to inactivate Salmonella spp., Listeria monocytogenes and E. coli O157:H7 in juices

    Membership Application Process


    Business Development & Communication Manager