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
FEC Club Visits Pacific Foods
The FEC is comprised of 20 student members and one faculty advisor. Under the supervision of three core faculty members, these students conduct research in advanced thermal and non-thermal food technologies as well as polymeric packaging technologies to help the food industry address challenges of increasing consumer demand for safe, nutritious, and high-quality food products.
FEC visited Pacific Foods as a part of their March 2018 Professional Development activity. 11 graduate students, 2 visiting scholars from China and Brazil along with faculty Dr. … » 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.