Rasco’s research interests involves the development of analytical methods to predict the safety and quality of food products. A current research area utilizes non-destructive spectrophotometric (short wavelength near infrared) measurements to develop chemometric models to predict the quality and safety of food products, primarily aquatic food products.
Jang is an experienced food scientist in the area of food safety. He conducts basic and applied research on alternative food processing technologies to develop value-added products using local agricultural commodities. He provides evidence-based educational information related to value-added processing and consumer food safety on home food preservation, sanitation, food handling, food recalls and warnings.
Rebecca brings a wealth of Extension experience to this position, having been promoted and tenured as an Extension educator at Utah State University, and as an Extension instructor for University of Idaho and Oregon State University Extension systems. She has technical training in animal science and work experience in 4-H Youth Development, family and consumer sciences and food systems.
DePhelps’ education and outreach experience includes: community food systems; small farms; organizational development, strategic planning and facilitation. She advocates for and uses community-based, participatory approaches to education and research to develop timely, relevant and impactful programs.