(1) Characterize physical, chemical, and biological properties of raw and processed foods, by-products, and packaging materials. (2) Develop advanced and sustainable processing and packaging technologies to transform raw materials into safe, high quality, health-promoting, and value-added foods. (3) 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.
Engineering for food safety and quality
Objective
Investigators
Salvi, Deepti
Institution
North Carolina State University
Start date
2020
End date
2025
Funding Source
Project number
NC00405
Accession number
1023653