1. To develop innovative methods to improve food quality and shelf life for consumers with reduced labor costs; 2. To develop new sensors, automated processes, and intelligence devices to inspect, detect, and process food materials using the latest engineering methods and technologies, including bio-imaging, machine learning, automated recognition, machine vision-guided waterjet knife cutting, and LED photonics for new architectural growth of microgreens and colorful salad vegetables.
An Engineering Approach to Improving Food Quality While Reducing Labor Costs
Objective
Investigators
Tao, Yang; Luo, Yaguang
Institution
University of Maryland - College Park
Start date
2017
End date
2021
Funding Source
Project number
8042-43440-005-07S
Accession number
433179