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National Agricultural Library
U.S. Department of Agriculture
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  4. ENGINEERING FOR FOOD SAFETY AND QUALITY

ENGINEERING FOR FOOD SAFETY AND QUALITY

Objective

Characterize physical, chemical, and biological properties of raw and processed foods, by-products, and packaging materials. Develop advanced and sustainable processing and packaging technologies to transform raw materials into safe, high quality, health-promoting, and value-added foods.

Investigators
Lu, Yu, .
Institution
Mississippi State University
Start date
2021
End date
2025
Funding Source
Nat'l. Inst. of Food and Agriculture
Project number
MIS-326090
Accession number
1025922
Categories
Natural Toxins
Bacterial Pathogens
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