(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.
Engineering for food safety and quality
Objective
Investigators
Adedeji, Akinbode
Institution
University of Kentucky
Start date
2020
End date
2025
Funding Source
Project number
KY005048
Accession number
1024529