We are working to address key issues in the food production-processing continuum. Our research work falls into four broad focus areas: poultry production, efficiency and sustainability, avian health and well-being, and food safety and quality.
Below are our faculty and their areas of work:
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Dr. Diana Bourassa: animal welfare, poultry processing, food safety
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Dr. Sungeun Cho: sensory science, consumer research
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Dr. Amit Morey: poultry processing, poultry product quality, technology
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Dr. William Dozier: broiler research and production
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Dr. Saiada Farjana: avian immunology
- Dr. Charlene Hanlon: poultry reproductive physiology
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Dr. Ruediger Hauck: poultry health
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Dr. Jia (Jane) Zhen: poultry post-harvest food safety
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Dr. Wilmer Pacheco: poultry nutrition, feed-milling
- Dr. Sabin Poudel: poultry pre-harvest food safety
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Dr. Samuel Rochell: poultry nutrition
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Dr. Shabarinath Srikumar: poultry microbiology
- Dr. Jinquan Wang: poultry post-harvest food safety
Poultry scientists at Auburn University dedicate countless hours to advancing food safety practices—from production and processing all the way to commercial retail.
In Associate Professor Sungeun Cho’s classroom, food isn’t just something to taste — it’s a gateway to science, culture and innovation.
Researchers at Auburn University recently developed new methods for safely using poultry processing wastewater for food-grade hydroponic crop production.
