In this research theme, the emphasis is on food ingredients, properties and interactions, as well as food microstructures, micro-carriers, and nanotechnology for developing novel, nutritious, abundant, and affordable foods.
Faculty researching this area:
|Hans Blaschek||Professor Emeritus||Food and Biomass Microbiology: Genetic and physiological manipulation of clostridia; plant cell wall deconstruction; fermentation.|
Flavor Chemistry: Chemistry and analysis of food flavor; development and application of instrumental and sensory methods of analysis; flavor development; physical chemistry of flavor systems.
Keith's Illinois Experts Research Output
Food Chemistry: Impact of environmental growing conditions, processing and storage on oilseed and fruit and vegetable quality and nutritional value, with emphasis on enzymatic action, lipids and natural antioxidants.
Nicki's Illinois Experts Research Output
|Hao Feng||Professor of Food and Bioprocess Engineering, Site Director of Center for Advanced Research in Drying (CARD)||
Food Engineering and Processing: Novel food processing and preservation technologies, acoustic energy (ultrasound) and its use in food and bioproduct processing, food safety intervention technologies for fresh and fresh-cut produce, new dehydration (drying) technologies, heat and mass transfer analysis.
Hao's Illinois Experts Research Output
|Youngsoo Lee||Assistant Professor||
Food processing, rheology, and microencapsulation: microencapsulation of bioactive compounds and probiotics, rheology and texture of food, soy protein processing, and extrusion.
Youngsoo's Illinois Experts Research Output
|Scott Morris||Associate Professor||
Food engineering: nanoscale defect imaging and detection, and nanofluidic microbial transport; production systems modelling and optimization; food security and data-driven encryption and indication technologies.
Scott's Illinois Experts Research Output
|Graciela Padua||Research Professor||Food engineering: nanostructured foods and biomaterials. Food materials science.|
Food chemistry: characterization of water and solids mobility, typically using water activity, isotherms, glass transition temperature and NMR, in food materials and their relationship to the physical, chemical, and microbial stability of food systems.
Shelly's Illinois Experts Research Output
|Pawan Takhar||Associate Professor||
Porous media modeling of fluid and species transport in biomaterials; biopolymer thermomechanics; transport processes such as frying, drying and sorption; biopolymer expansion during extrusion; modeling at the nanoscale; continuum thermodynamics based fluid-biopolymer interactions; predicting quality changes in foods during processing.
Pawan's Illinois Experts Research Output