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<OL> <LI> Advancing the fundamental science and application of technologies to ensure safety and improve quality of food products.<LI> Utilize innovative methods to characterize food materials <LI> Develop new and improved processing technologies. <LI> Develop mathematical models to enhance understanding of, and, optimize food processes. <LI> Develop pedagogical methodologies for improved learning of food engineering principles. <LI> Develop outreach programs to disseminate best practices for enhancing food safety and quality to stakeholders.
NON-TECHNICAL SUMMARY: In collaboration with participating expermient stations, the project will work on development of novel methods to detect contamination in food products and evaluate food quality in a nondestructive approach. New and improved food process operations will be studied to enhance food quality and assure food safety through expermentation and mathematical models. Research based teaching modules to disseminate results from research to classrooms will be developed.
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APPROACH: Novel detection and evaluation methods to describe food quality using Fourier Transformation Infrared Spectrascopy, Electronic Nose and Ultrasound technologies will be developed. New and improved processing of food products using high hydrostatic pressure and microwave assisted processes will be developed. Mathematical models to describe various food process operations including high pressure, microwave and frying will be developed. In addition, teaching laboratory modules to demonstrate various food process operaions will be developed.