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An Engineering Approach to Improving Food Quality While Reducing Labor Costs


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.

Tao, Yang; Luo, Yaguang
University of Maryland - College Park
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