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

ENGINEERING FOR FOOD SAFETY AND QUALITY

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. Adapt pedagogical strategies involving novel educational approaches to enhance and assess student learning of food engineering.

Investigators
Ruan, Roger; Chen, Chi; Mallikarjunan, Ku, .
Institution
University of Minnesota
Start date
2020
End date
2025
Funding Source
Nat'l. Inst. of Food and Agriculture
Project number
MIN-12-116
Accession number
1023018
Categories
Parasites
Natural Toxins
Viruses and Prions
Bacterial Pathogens
Chemical Contaminants
Packaging Residues
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