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Food Engineering and Processing

Food engineering research includes engineering principles in fluid dynamics and heat transfer, and applying those principles to applications in food processing and packaging.

Food engineering research includes engineering principles in fluid dynamics and heat transfer, and applying those principles to applications in food processing and packaging.

  • Professor of Food Science
  • Director for Education by Non-Traditional Delivery
  • Chair of the Cocoa, Chocolate, and Confectionery Research Group


814-865-3004

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.

  • Professor Emeritus of Food Science;
  • Director, Center for Plant and Mushroom Foods for Health


814-863-2964

  • Dairy Foods Research & Extension Associate


814-867-1379

Primary research and outreach interests are dairy chemistry and processing. Technical support and access to the pilot plants to increase the partnership between the food industry and the Department of Food Science.

  • Lester Earl and Veronica Casida Development Professor for Food Safety
  • Professor of Food Science


814-863-2298

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.

  • Professor of Food Science
  • Director of Graduate Studies


814-863-2960

Foods as composite materials; physical properties and processing of polymeric and particulate foods, with an emphasis on chocolate and confectionery products.