Kristen Matak

Dr. Kristen Matak is instrumental in shaping the future of food science as a Professor of Animal and Nutritional Sciences at West Virginia University's Davis College of Agriculture, Natural Resources and Design. With a profound dedication to advancing food safety and nutrition, Dr. Matak's research program is at the forefront of exploring innovative solutions in the realm of food science. Her work primarily focuses on the development of alternative processing and preservation technologies that not only enhance food safety and extend shelf-life but also maintain or improve food quality and sensory attributes. In her state-of-the-art laboratory, Dr. Matak leads a team of researchers in investigating the intricate balance between food safety and quality. Her research delves into the effects of various processing techniques on the nutritional and sensory properties of foods, ensuring that safety enhancements do not compromise taste or nutritional value. This holistic approach is vital in addressing the growing consumer demand for safe, nutritious, and enjoyable food products. Dr. Matak's contributions extend beyond safety and preservation; she is also deeply involved in the development of value-added food products. Her research includes the creation of nutritionally-enhanced foods, such as those enriched with omega-3 fatty acids, reduced sodium content, and increased dietary fiber. These innovations aim to provide consumers with healthier food choices without sacrificing flavor or convenience. Throughout her career, Dr. Matak has published numerous research articles in esteemed scientific journals, underscoring her expertise and commitment to the field of food science. Her work not only contributes to academic knowledge but also has practical implications for the food industry, influencing the development of safer and more nutritious food products. Dr. Matak's dedication to education and research has made her a respected figure in the academic community. She is known for her ability to inspire and mentor students, guiding the next generation of food scientists and researchers. Her passion for food science and her commitment to improving public health through better food safety and nutrition continue to drive her research and teaching endeavors at West Virginia University.