Sheryl Barringer, Ph.D.
Food Science and Technology
College of Food, Agricultural, and Environmental Sciences
Primary Food Innovation Center Area: Food Safety
Areas of Expertise: fruit and vegetable processing, snack foods, coatings, flavor volatiles, food quality
I will assist the center by furthering research in the area of food processing as a means of improving food safety. I will also work to disseminate this information to both the food industry and the public so that we can both use existing techniques and develop new processed for improving the safety of food. My research and teaching are in the area of fruit and vegetable processing. These industries suffer from a large number of foodborne illness outbreaks which can be reduced by better handling practices both in manufacturing facilities and by consumers.
FIC member Dr. Sheryl Barringer has been named a 2015 IFT Fellow. Read more
Dr. Sheryl Barringer has found that eating an apple, drinking lemon juice or a small glass of milk will banish garlic breath. Read more