My food packaging and processing research program is built around the applications of materials science with aims to develop innovative packaging solutions, improve the safety and quality of processed foods, and optimize food processes.<\/p>\n
<\/a><\/p>\n Graduate researchers:<\/strong>\u00a0Kanishka Bhunia, Hongchao Zhang, and Nydia Munoz<\/p>\n Collaborators:<\/strong> Juming Tang and Barbara Rasco<\/p>\n Project sponsors:<\/strong> USDA Food Security program, USDA Food Safety program, USDA National Needs<\/p>\n The commercial success of the advanced food technologies such as microwave and high hydrostatic pressure to produce shelf-stable foods depends on availability of high gas-barrier polymeric films. The long-term<\/em> goal of the project is to design and develop next generation high performance packaging films to improve the safety, quality and shelf-life of foods.<\/p>\n The objectives<\/em> of the proposed research project are:<\/p>\n Selected publications:<\/strong><\/p>\n <\/a><\/p>\n Graduate researchers:<\/strong> Deepak Venkateswaran and Sumeet Dhawan<\/p>\n Collaborators:<\/strong> Jinwen Zhang<\/p>\n Project Sponsor:<\/strong> Cool Season Food Legume Research Program, USA Dry Peas, Lentils and Chickpeas<\/p>\n Biobased polymers are derived from natural and renewable resources. They are, therefore, fully in accord with the concept of sustainability. The objective\u00a0<\/em>of research is to develop economically viable and environmentally sound biobased containers, films and coatings for food applications.<\/p>\n <\/a><\/p>\n Graduate researcher:<\/strong>\u00a0Poonam Bajaj<\/p>\n Collaborators:<\/strong> Juming Tang, Shulin Chen<\/p>\n Project sponsors:<\/strong>\u00a0WSU Agricultural Research Center; BIOAg program of Center for Sustaining Agriculture and Natural Resources, Decagon Devices, Bill and Milinda Gates Foundation, USA Dry Peas, Lentils and Chickpeas<\/p>\n State\/phase transitions may occur in foods during processing and long-storage resulting in enhanced molecular mobility and increased degradation reaction rates. This project investigates the relationship between state\/phase transitions and selected physicochemical degradation reactions in dried and frozen food systems during their long-term storage.<\/p>\n Selected publications:<\/strong><\/p>\n <\/a><\/p>\n Graduate researcher: <\/strong>Yen-te (Andy) Liao<\/p>\n Collaborators:<\/strong> Karen Killinger, Barbara Rasco, Carolyn Ross and Amit Dhingra<\/p>\n Project Sponsors:<\/strong> Northwest Pear Bureau; BIOAg program of Center for Sustaining Agriculture and Natural Resources, National Processed Raspberry Council<\/p>\n The microbial safety of fresh produce and packaged foods is a common concern as highlighted by recent outbreaks caused by Escherichia coli O157:H7, Salmonella spp. and Listeria monocytogenes. The U.S. Food and Drug Administration (FDA) Food Safety Modernization Act requires fresh produce growers and food processors to adopt an efficient sanitization and processing program to control pathogens in foods. We are investigating the efficacy of ultraviolet-C light in inactivating foodborne pathogen e.g. E. coli, Listeria or Salmonella and spoilage mold e.g. Penicillium expansum on fruit and packaged food surfaces. We are also assessing the quality of UV-C treated food and packaging surfaces.<\/p>\n Selected publications:<\/strong><\/p>\n <\/a><\/p>\n Graduate researchers:<\/strong> Sunil Kumar and Roopesh Syamaladevi<\/p>\n Collaborators:<\/strong> P. Andrews, N. Davies, T. Walters and H. Saez<\/p>\n Project sponsor:<\/strong> BIOAg Program, Center for Sustaining Agriculture and Natural Resources<\/p>\n There is increasing scientific evidence indicating that organic foods may be nutritionally superior, compared to conventionally produced fruits and vegetables. A significant portion of organic produce needs to be processed in order to make them available throughout the year. Sometimes, processed fruits are desirable as ingredients in bakery and dairy products. The long-term<\/em> goal of the proposed research is to improve the shelf life and nutrient retention in organically grown fruits and vegetable by increasing our understanding of the mechanisms of nutrient destruction in processing methods. The specific objectives<\/em> of the proposed research are to study the influence of common postharvest processing and storage methods on the retention of phenolics, ascorbic acid, and antioxidant activity in organic fruits.<\/p>\n Selected publications:<\/strong><\/p>\n Research Areas<\/p>\n My food packaging and processing research program is built around the applications of materials science with aims to develop innovative packaging solutions, improve the safety and quality of processed foods, and optimize food processes.<\/p>\n Polymeric Packaging<\/a>Polymeric Packaging<\/h2>\n
Developing innovative packaging for advanced processing technologies to insure the integrity and safety of processed foods<\/h4>\n
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\nBiobased Polymers<\/h2>\n
Developing bio-based biodegradable containers, films and coatings<\/h4>\n
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\nPhysicochemical Stability: Microencapsulated and frozen foods<\/h2>\n
Understanding influence of state and phase transitions on physicochemical stability of foods<\/h4>\n
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\nUV Light Processes<\/h2>\n
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\nOrganic Foods<\/h2>\n
Processing and storage effects on phytochemical content of conventional and organic berries<\/h4>\n
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<\/div>\n<\/section>\n","protected":false},"excerpt":{"rendered":"
Biobased Polymer<\/a>
State\/Phase Transitions<\/a>
UV Light Processes<\/a>
Organic Foods<\/a><\/p>\n