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An Engineering Approach to Improving Food Quality While Reducing Labor Costs

Investigators
Tao, Yang; Luo, Yaguang
Institutions
University of Maryland - College Park
Start date
2017
End date
2021
Objective
1. To develop innovative methods to improve food quality and shelf life for consumers with reduced labor costs; 2. To develop new sensors, automated processes, and intelligence devices to inspect, detect, and process food materials using the latest engineering methods and technologies, including bio-imaging, machine learning, automated recognition, machine vision-guided waterjet knife cutting, and LED photonics for new architectural growth of microgreens and colorful salad vegetables.
Funding Source
Agricultural Research Service
Project source
View this project
Project number
8042-43440-005-07S
Accession number
433179
Categories
Legislation and Regulations
Bacterial Pathogens
Parasites
Natural Toxins
Viruses and Prions
Chemical Contaminants