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.
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 the 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, ultraviolet light, and pulsed electric fields, for use on fresh produce, dairy and egg-based products.
Food Engineering In the News
IFT Program of the Month
Oct 2017 | IFT Food Engineering Division Newsletter
The department highlighted this month is the Department of Biological Systems Engineering (BSE), in the College of Agricultural, Human and Natural Resource Sciences at the Washington State University located in Pullman, WA. BSE offers the Ph.D. and M.S. degrees in Biological and Agricultural Engineering with four areas of emphasis, including Food Engineering. As of Fall 2017, 25 graduate students are enrolled in the Ph.D. degree and 2 in M. S. degree programs with an emphasis in Food Engineering. Under the supervision of three core faculty members, these students conduct cutting-edge research in advanced thermal and … » More …Read Story
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Faculty in Emphasis
USDA National Needs Graduate Fellowship with a competitive stipend for Ph.D. studies in Food Engineering. [ more ]