University of Florida

Citrus Extension
Food Science

orange

Food Science is concerned with many technical aspects of citrus production and processing ending with consumption of juice, the fruit, or other processed products. It is a highly interdisciplinary science incorporating a number of disciplines including Chemistry, Engineering and Microbiology.

Introduction EDIS documents

• Guidance for Processing Fresh Juices in Retail Operations http://edis.ifas.ufl.edu/fs114

• The Juice HACCP Program: An Overview http://edis.ifas.ufl.edu/fs124

• The U.S. Orange and Grapefruit Juice Markets: History, Development, Growth, and Change http://edis.ifas.ufl.edu/fe834

• Using Medications Safely: Interactions Between Grapefruit Juice and Prescription Drugs
http://edis.ifas.ufl.edu/fs088

• World Markets for Organic Fresh Citrus and Juice http://edis.ifas.ufl.edu/hs214

Trade Journal Articles

• Danyluk, M.D., K.R. Schneider, R. Goodrich-Schneider, T.M. Spann. 2010. Food safety: Reduce chemical hazards with good agricultural practices. Citrus Industry, 91(4):24,27.

• Spann, T.M., M.D. Danyluk. 2009. Food safety, good agricultural practices and California pistachios: Lessons for Florida Citrus. Citrus Industry, 90(11): 13-14.

• Goodrich-Schneider, R., K.R. Schneider, M.D. Danyluk. 2009. Food Safety for Citrus Growers and Packers: An Overview of Good Agricultural Practices. Citrus Industry, 90(4):14,16,18.

Related Sites

Contacts

  • Citrus Research & Education Center
  • Dr. Michelle Danyluk
    Assistant Professor/Food Microbiology
    mddanyluk@ufl.edu
  • Dr. Jose Reyes
    Assistant Professor/ Food Processing
    jireyes@ufl.edu
  • Dr. Russ Rouseff
    Professor/ Food Chemistry
    rlr@ufl.edu
  • Department of Food Science and Human Nutrition
  • Dr. Renee Goodrich Schneider
    Associate Professor – Food Safety and Processing
    goodrich@ufl.edu