enhances food nutritional quality while reducing the incidence of cancer, heart disease, macular degeneration, obesity, and other degenerative diseases in his plant breeding program, which focuses on the development of brassica vegetable germplasm (broccoli, cabbage, cauliflower, and kale) with improved flavor and health properties. He investigates the genetics controlling the biosynthesis of health-promoting phytochemicals in these vegetables. In recent years, he has focused on surface properties of leafy vegetables that make them more or less susceptible to foodborne-illness-causing pathogens. He has also focused on identifying healthful natural food colorants, e.g., anthocyanins in purple corn, as an alternative to artificial dyes. His updated publications can be found on . 
Dr. Juvik is a professor in the  in the  at the .