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National Agricultural Library
U.S. Department of Agriculture
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ENGINEERING FOR FOOD SAFETY AND QUALITY

Objective

Characterize multi-scale physical, chemical and biological properties of food, biological and engineered materials Develop new and sustainable technologies to transform raw materials into safe, high quality, health enhanced and value added foods through processing, packaging and preservation

Investigators
Gibney, Pa, .
Institution
Cornell University
Start date
2018
End date
2020
Funding Source
Nat'l. Inst. of Food and Agriculture
Project number
NYC-143818
Accession number
1016887
Categories
Parasites
Natural Toxins
Viruses and Prions
Bacterial Pathogens
Chemical Contaminants
Packaging Residues
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