Skip to main content Skip to navigation

Food Engineering

Our food engineering scientists develop advanced thermal and non thermal processing techniques in order to produce safe and nutritious food. These same researchers foster close collaboration with the food industry to optimize existing products and to develop new foods using emerging technologies and processes.

Drs. Barbosa, Sablani, and Tang
Dr. Gustavo Barbosa, Dr. Shyam Sablani, and Dr. Juming Tang. Photo credit: Dr. Sablani

In order to heat food more uniformly and greatly reduce processing time, biological systems engineering researchers utilize state-of-the-art microwave technology and methods.Food engineers develop innovative packaging materials to improve the safety, quality and shelf-life of foods for promotion of food security. New polymers and polymer nanocomposites are being evaluated for the applications of advanced sterilization technologies. In addition, our scientists continue to develop novel non thermal technologies in order to preserve qualities such as texture, color, shape, and taste. They are also exploring alternative non thermal processing methods, such as high hydrostatic pressure, ultra violet light and pulsed electric fields, for use on fresh produce, dairy and egg-based products.

Fellowships

USDA National Needs Graduate Fellowship with a competitive stipend for Ph.D. studies in Food Engineering. [ more ]