Our food engineering scientists develop advanced thermal and nonthermal processing techniques, innovative packaging, and bio-based materials to enhance food safety, quality, and sustainability. These researchers foster close collaboration with the food industry to optimize existing products and develop new foods using emerging technologies and processes.
To enhance food safety and quality, our biological systems engineering researchers utilize state-of-the-art microwave technology and methods for more uniform heating and reduced processing time. Food engineers also develop innovative packaging materials and functional coatings to improve food safety, quality, and shelf-life. New polymers and polymer nanocomposites are being evaluated for applications in advanced sterilization technologies.
In addition, our scientists are pioneering novel non-thermal technologies to preserve essential food qualities such as texture, color, shape, and taste. Alternative non-thermal processing methods—including high hydrostatic pressure, ultraviolet light, and pulsed electric fields—are being explored for fresh produce, dairy, and egg-based products.
Furthermore, bio-based materials from food byproducts are used to develop food-grade delivery systems and functional food-contact materials. Researchers also integrate AI-driven modeling with spectroscopy and computer vision to improve process verification, material performance, and microbial detection.
Food Engineering In the News
Faculty in Emphasis
- Gustavo Barbosa-Cánovas, PhD
- Shyam S. Sablani, PhD
- Kang Huang, PhD
- Youngsoo Lee, PhD