Food Engineering
Our food engineering scientists develop advanced thermal and non thermal processing techniques in order to produce safe and nutritious food. These same researchers foster close collaboration with the food industry to optimize existing products and to develop new goods using emerging technologies and processes.
In order to heat food more uniformly and greatly reduce processing time, biological systems engineering researchers utilize state-of-the-art microwave technology and methods. In addition, our scientists continue to develop novel non thermal technologies in order to preserve qualities such as texture, color, shape, and taste. They are also exploring alternative nonthermal processing methods, such as high hydrostatic pressure and pulsed electric fields, for use on dairy and egg-based products.
Principal Investigators:
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