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ENGINEERING FOR FOOD SAFETY AND QUALITY

Investigators
Muthukumarappan, Ka, .; Wei, Li, .
Institutions
South Dakota State University
Start date
2020
End date
2025
Objective
Characterize physical, chemical, and biological properties of raw and processed foods, by-products, and packaging materials. Develop advanced and sustainable processing and packaging technologies to transform raw materials into safe, high quality, health-promoting, and value-added foods.
Funding Source
Nat'l. Inst. of Food and Agriculture
Project source
View this project
Project number
SD00R692-21
Accession number
1022862
Categories
Parasites
Natural Toxins
Viruses and Prions
Bacterial Pathogens
Chemical Contaminants
Packaging Residues