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ENGINEERING FOR FOOD SAFETY AND QUALITY

Investigators
Sastry, Sudhir
Institutions
Ohio State University
Start date
2021
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. Develop mechanistic and data-driven mathematical models to enhance understanding and optimization of processes and products that will ensure sustainable and agile food manufacturing for safe, high quality, and health-promoting foods. 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
OHO01502-MRF
Accession number
1025576
Categories
Packaging Residues
Predictive Microbiology
Parasites
Natural Toxins
Viruses and Prions
Bacterial Pathogens
Chemical Contaminants