Food Engineering

 

Agriculture contributes close to a trillion dollars to the U.S. GDP and provides about 10 percent of employment.  Food accounts for more than 12 percent of household expenditures and the food industry is one of the largest in the U.S.

Maintaining food safety and quality are paramount and require efficient processing, storage, and handling along with effective means of detecting and controlling quality and safety attributes.


Faculty

Gail M. Bornhorst
Food engineering; food properties and digestion; fluid and particle dynamics in peristaltic flows; optimization of food functional properties; food safety, nutrition and health

Juliana de Moura Bell
Extraction and fractionation of food components; bioprocessing techniques, enzyme assisted aqueous extractions; fermentation; supercritical and subcritical extractions, value added processing

Nitin Nitin
Biomolecular and food engineering; molecular imaging technologies; materials science and modeling; food safety and health