Plant and Mushroom Products
The Pennsylvania agriculture and food industry is both large and diverse. The Commonwealth is among the leading states in the production and processing of numerous fruits, vegetables, and cereals. Pennsylvania also leads the nation in the production and processing of mushrooms.
People specializing in this area
Faculty
Ramaswamy C. Anantheswaran, Ph.D.
Microwave processing of foods; Dielectric properties of food materials; Ingredient interactions during microwave heating of foods; Moisture and fat migration in confectionery products; Modified atmosphere and modified humidity packaging of fresh produce; Rapid cooling of shell eggs.
Robert B. Beelman, Ph.D.
General area of research interest involves development of cultural and postharvest practices for fruit, vegetable and mushrooms to improve their composition, quality, stability and safety of food products produced from them. Recent research has focused on development of methods to enhance the levels of important bioactive components of cultivated mushrooms in order to improve their nutritional/and or medicinal value.
J. Lynne Brown, Ph.D.
Consumer perception of food safety risk and risk communication strategies; factors involved in family food choices; evaluation of educational materials.
John D. Floros, Ph.D.
Research in Food Process Engineering and Packaging: Mass transfer in food processing and packaging; process, product and package optimization; alternative processes for improving food safety of minimally processed foods; active packaging; aseptic packaging; package testing; fruit and vegetable processing.
Hassan Gourama, Ph.D.
Significance of molds and mycotoxins in foods: identification of molds, mold growth and mycotoxin production; control of mold contaminants and development of rapid detection methods for molds. The detection and control of bacterial pathogens in foods.
Luke LaBorde, Ph.D.
Patulin degradation and detoxification of apple juice. Functional food products from coffee pulp. Quality and safety of minimally-processed and shelf-stable fruits and vegetables. Development of food safety Extension programs for fruit, vegetable, and mushroom producers.
