Food Process Engineering

Food process engineering within the Department of Agricultural and Biological Engineering (ABE) encompasses the design of materials, processes, and equipment used in producing food, pharmaceuticals, and biochemicals. Research topics include: Bioprocessing of Materials to Food, Chemicals, and Pharmaceuticals; Bioseparations; Chemical Synthesis of Lipid-Carbohydrate Polymers; Computer-Aided Process Design; Continuous Fermentors; Experiemental and Theoretical Investigations of Precipitation of Proteins Using Polyethylene Glycol; Extrusion; Food Emulsions; Magnetic Resonance Detection of Quality in Agricultural Materials & Food Products; Measurement of Grain Storability; Quality Physical Properties of Biomaterials; and Rheology; and Transport and Interfacial Phenomena in Biological Systems.

Faculty

Osvaldo Campanella Carlos Corvalan Ganesan Narsimhan

 
Martin R. Okos Bernard Y. Tao  

Abstracts From Recent Graduate Student Research

Our Food Process Engineering Faculty are involved in a number of projects including:

  • Osvaldo Campanella - Development of nutritious and high quality cereal based foods optimizing processing, ingredients and raw materials selection
  • Carlos Corvalan - Computational Food Engineering Science
  • Carlos Corvalan - Mitigation of emissions of agricultural air pollutants by understanding and reducing the formation of satellite drops
  • Ganesan Narsimhan - Colloidal Phenomena in Food and Bioprocessing
  • Bernard Tao - Value-added products from agricultural commodities
  • Bernard Tao - The Science and Engineering for a Biobased Industry and Economy