Food processing technology experts

Builds lab- and pilot-scale supercritical CO2 extraction and chromatography systems for food and beverage ingredients.

Builds starch and sucrose ester oleogels, soybean gum emulsifiers and microfluidic encapsulation for food systems.

Studies how alkaline cooking, moisture preconditioning and starch structure affect tortilla, bread and pasta quality.

Develops immobilized enzymes, tailored egg proteins and green extraction from wine lees for food ingredients.

Studies how extrusion and sonication reshape starch and protein structure in pasta, snacks and beverages.

Designs microcarriers and heat-moisture resistant encapsulation for probiotics and nutraceuticals in processed foods.

Studies rheology of protein-polysaccharide systems and drying, extrusion and 3D printing of foods.

Models fat crystallization and designs oleogels, oleofoams and Pickering emulsions for food.

Models heat and mass transfer to design thermal and non-thermal food processes.