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Engineering for food safety and quality

Investigators
Adedeji, Akinbode
Institutions
University of Kentucky
Start date
2020
End date
2025
Objective
(1) Characterize physical, chemical, and biological properties of raw and processed foods, by-products, and packaging materials. (2) Develop advanced and sustainable processing and packaging technologies to transform raw materials into safe, high quality, health-promoting, and value-added foods. (3) Adapt pedagogical strategies involving novel educational approaches to enhance and assess student learning of food engineering.
Funding Source
Nat'l. Inst. of Food and Agriculture
Project source
View this project
Project number
KY005048
Accession number
1024529
Categories
Parasites
Natural Toxins
Viruses and Prions
Bacterial Pathogens
Chemical Contaminants
Packaging Residues