The faculty represents a broad spectrum of expertise including food chemistry, food microbiology, food biotechnology, food engineering and processing, food toxicology, sensory evaluation of foods, and nutrition. Fourteen tenured or tenure-track faculty members hold primary appointments in the Department. Other academic appointments include one senior lecturer, one lecturer, two senior extension associates, one extension associate, and several postdoctoral associates, visiting scholars, and emeritus professors. In addition, a faculty member from the Division of Nutritional Sciences, and a USDA scientist are jointly appointed in the Department.