Characterize physical, chemical, and biological properties of raw and processed foods, by-products, and packaging materials. Develop mechanistic and data-driven mathematical models to enhance understanding and optimization of processes and products that will ensure sustainable and agile food manufacturing for safe, high quality, and health-promoting foods. Adapt pedagogical strategies involving novel educational approaches to enhance and assess student learning of food engineering.
ENGINEERING FOR FOOD SAFETY AND QUALITY
Objective
Investigators
Takhar, P. S.
Institution
University of Illinois
Start date
2020
End date
2025
Funding Source
Project number
ILLU-698-926
Accession number
1022977