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.
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.
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.
Kerry E. Kaylegian, Ph.D.
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.
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.
Gregory R. Ziegler, Ph.D.
Foods as composite materials; physical properties and processing of polymeric and particulate foods, with an emphasis on chocolate and confectionery products.
