ENGINEERING FOR FOOD SAFETY AND QUALITY

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.