Research Areas

Food Preservation by Nonthermal Preservation

High Hydrostatic Pressure (HHP), Pulsed Electric Fields (PEF), Oscillating Magnetic Fields (OMF), Ultrasound (US), Ultraviolet (UV), and Osmotic Dehydration (OD) are among the emerging nonthermal technologies being investigated today for use in microbial and enzyme inactivation in foods. They have the potential to:

• Improve the quality of processed products by retaining food’s initial freshness
• Extend the shelf life of foods
• Achieve energy savings and favorable economics when combined with current commercial food preservation systems

Physical Properties of Foods

Food Process Engineering

Food Powder Technology

Minimally Processed Foods

Solid-Liquid Separation

Controlled Release