ENGINEERING FOR FOOD SAFETY AND QUALITY

Project: Research project

Project Details

Description

Consumer demand for healthy, nutritious, and safe foods has redefined food quality attributes and created huge challenges to the US food industry. Food engineering research is tasked to develop new products and new processes to help food industry meet the consumer demands. The industry must constantly redefine technology to assure wholesomeness in processed foods. New and existing technologies must meet the challenge and play a pivotal role in improving the quality of value-added food products. To effectively compete in the global markets, the US food industry requires ready access to the scientific knowledge, well prepared personnel with appropriate skills, and a continuous dialog between academic researchers and industry practitioners. Collaborations among engineers, food scientists and other experts across the nation can effectively address these needs of the industry by advancing technologies through research, preparing our future work force through educating the students, and bridging the gap between research and implementation through outreach. The stakeholders impacted by this project will include industry, extension agents, communities and individuals involved in food production, state and federal government agencies, inspectors, professional societies, students and faculty, policy-makers, and consumers. Novel nonthermal processing technologies will be investigated for various food applications. These technologies include: high pressure processing, pulsed ultraviolet light, ozone, electrolyzed oxidizing water, and antimicrobial packaging technologies. Also, processing parameters will be optimized to make the process more economical and less nutritionally destructive to the processed foods. Teaching modules on novel food processing technolgies will be developed. The overall outcome of the project is to develop technologies to provide safe foods with highest quality for the consumers.

StatusFinished
Effective start/end date10/1/159/30/20

Funding

  • National Institute of Food and Agriculture

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