Engineering for food safety and quality

Objective

(1) Develop new and sustainable technologies to transform raw materials into safe, high quality, health enhanced and value added foods through processing, packaging and preservation (2) Develop mathematical models to understand, predict and optimize for safe and improved quality of foods, and to enhance consumer health (3) Disseminate knowledge developed through research and novel pedagogical methods to enhance student and other stakeholder learning and practice

Investigators

Padilla-Zakour, Olga

Institution

New York Agricultural Experiment Station

Start date

2017

End date

2020

Funding Source

Nat'l. Inst. of Food and Agriculture

Project number

NYG-623838

Accession number

1014617