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National Agricultural Library
U.S. Department of Agriculture
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Engineering For Food Safety and Quality

Objective

Characterize multi-scale physical, chemical and biological properties of food, biological and engineered materials Develop new and sustainable technologies to transform raw materials into safe, high quality, health enhanced and value added foods through processing, packaging and preservation Disseminate knowledge developed through research and novel pedagogical methods to enhance student and other stakeholder learning and practice

Investigators
Ciftci, OZ; Zhang, YU; Wehling, RA; Hutkins, RO
Institution
University of Nebraska - Lincoln
Start date
2016
End date
2020
Funding Source
Nat'l. Inst. of Food and Agriculture
Project number
NEB-31-144
Accession number
1011129
Categories
Parasites
Natural Toxins
Viruses and Prions
Bacterial Pathogens
Chemical Contaminants
Packaging Residues
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