NC1023: Engineering for food safety and quality

(Multistate Research Project)

Status: Active

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SAES-422 Reports

Annual/Termination Reports:

[11/21/2021] [06/05/2022] [12/13/2022] [12/21/2023]

Date of Annual Report: 11/21/2021

Report Information

Annual Meeting Dates: 09/21/2021 - 09/21/2021
Period the Report Covers: 10/01/2020 - 09/30/2021

Participants

Rohan Tikekar (University of Maryland), Gail Bornhorst (University of California, Davis), Ozan Ciftci (University of Nebraska-Lincoln), David Jackson (University of Nebraska-Lincoln), Hongda Chen (USDA NIFA), Mukund Karwe (Rutgers University), Ashim Datta (Cornell University), Lester Wilson (Iowa State University), Sudhir Sastry (The Ohio State University), VM Balasubramaniam (The Ohio State University), Akinbode Adedeji (University of Kentucky), Ali Ubeyitogullari (University of Arkansas), Amy Muise (New Mexico State University), Bradley Marks (Michigan State University), Buddhi Lamsal (Iowa State University), Deepti Salvi (North Carolina State University), Efren Delgado (New Mexico State University), Elena Castell-Perez (Texas AgriLife Research), Griffiths Atungulu (University of Arkansas), Gustavo Barbosa-Canovas (Washington State University), Haibo Huang (VirginiaTech), Ilce Medina Meza (Michigan State University), Janie Moore (Texas AgriLife Research), Jeab Vardhanabhuti (University of Missouri), Jen-Yi Huang (Purdue University), Jiajia Chen (University of Tennessee), Juliana Leite Nobrege de Moura Bell (University of California, Davis), Juming Tang (Washington State University), Juzhong Tan (Florida A&M University), Kathiravan Krishnamurthy (Illinois Institute of Technology), Lin Wei (South Dakota State University), Mohammed Kamruzzaman (University of Illinois, Urbana-Champaign), Neil James (Florida A&M University), Pamela Martinez (New Mexico State University), Pawan Takhar (University of Illinois, Urbana-Champaign), Qixin Zhong (University of Tennessee), Rakesh Singh (University of Georgia), Richard Hartel (University of Wisconsin-Madison), Roger Ruan (University of Minnesota), Shyam Sablani (Washington State University), Silvana Martini (Utah State University), Sumeyye Inanoglu (Rutgers University), Swamy Anantheswaran (Pennsylvania State University), Yanbin Li (University of Arkansas), Yanyun Zhao (Oregon State University), Youngsoo Lee (University of Illinois, Urbana-Champaign), Yuzhen Lu (Mississippi State University), Kirk Dolan (Michigan State University), Nitin Nitin (University of California, Davis).

Brief Summary of Minutes

The annual meeting was held online over Zoom due to the Covid-19 pandemic. The meeting started at 1 pm (Eastern) with the introductions and overview of the meeting agenda by Dr. Rohan Tikekar (Maryland). Welcome remarks, overview of the project’s objectives and the project’s progress were given by Dr. David Jackson. Dr. Hongda Chen (USDA NIFA) provided the USDA NIFA update. New members Dr. Juzhong Tan (Florida), Dr. Mohammed Kamruzzaman (Illinois), Dr. Ali Ubeyitogullari (Arkansas), Dr. Deepti Salvi (North Carolina), and Dr. Yuzhen Lu (Mississippi) were introduced, and each new member were given 6 minutes to present their research program and the areas of collaborations they are seeking. New member presentations were followed by Q&A. Dr. Gail Bornhorst (California) presented the NC1023 governance plan. Election for the Secretary and two Steering Committee member positions were voted. Dr. Nitin Nitin (California) was elected as new secretary. Dr. Gail Bornhorst and Dr. VM Balasubramaniam (Ohio) were selected as new steering committee members. Reports on collaborative projects were presented by a representative using 5-minute PowerPoint presentations followed by Q&A. Dr. Sudhir Sastry (Ohio) shared the updates on the Conference of Food Engineering (CoFE) that will be held on September 18-21, 2022 at Raleigh, North Carolina. Dr. Hongda Chen gave a summary of the USDA NIFA programs relevant to the NC1023 group and gave feedback to the participants on the research direction. The meeting concluded at 4 pm (Eastern). Detailed minutes are available upon request.

Accomplishments

The project has four objectives. Individual stations have continued to work on each of the four objectives and detailed accomplishments of individual stations are available upon request. In this report, we showcase collaborative accomplishments in each of the objectives. <ol> <li> Characterize multi-scale physical, chemical and biological properties of food, biological and engineered materials </li> </ol> <ul style="list-style-type: square;"> <li>Oregon, Nebraska, Michigan, Mississippi, Virginia, Indiana, Iowa, and Washington stations collaborated on extraction of grape pomace. The team investigated the effect of different extraction methods on the quality of grape pomace extracts. This is the first systematic comprehensive research on the effect of physical treatments on assisted extraction of bioactive compounds from a natural product.</li> </ul> <ul style="list-style-type: square;"> <li>New York and Ohio stations collaborated on microfluidics and physics-based approaches to elucidate physical mechanisms of fresh produce microbial contamination.</li> </ul> <ul style="list-style-type: square;"> <li>Nebraska and Michigan stations collaborated on extraction of quinoa lipids using supercritical carbon dioxide and characterized the quinoa lipids in comparison with conventional solvent extraction method. </li> </ul>   <ol start="2"> <li> Develop new and sustainable technologies to transform raw materials into safe, high quality, health enhanced and value-added foods through processing, packaging and preservation </li> </ol> <ul style="list-style-type: square;"> <li>Bradley Marks (PD, Michigan) in collaboration with Co-PDs Felicia Wu, Sang Jeoung, Elliot Ryser (Michigan), Linda Harris (California), Betty Feng (Indiana), Rob Scharff (Ohio), Juming Tang, Meijun Zhu (Washington), Jeyam Subbiah, Greg Thoma, Marty Matlock (Arkansas), Lindsey McGowen (North Carolina), Elizabeth Grasso-Kelley (Illinois Institute of Technology), and FDA worked on sustainable, systems-based solutions for ensuring low-moisture food safety to accelerate the adoption of a sustainable food safety culture in commodity-based low-moisture food systems via an integrated, transdisciplinary, systems-based approach, with interconnected and parallel research, extension, and education activities.</li> </ul> <ul style="list-style-type: square;"> <li>Rakesh Singh (Georgia) collaborated with Texas station to investigate the impact of continuous flow high pressure processing on nutritional and sensory qualities of fruit juices to enhance the quality and stability while maintaining natural sensory attributes of grapefruit, watermelon, cantaloupe, and blueberry juices compared to standard HTST processing.</li> </ul>   <ol start="3"> <li> Develop mathematical models to understand, predict and optimize for safe and improved quality of foods, and to enhance consumer health</li> </ol> <ul style="list-style-type: square;"> <li>Pawan Takhar (Illinois) and Juming Tang (Washington) collaborated on a project on multiscale mathematical modeling-based design of the next generation of microwave-assisted frying technology.</li> </ul>   <ol start="4"> <li> Disseminate knowledge developed through research and novel pedagogical methods to enhance student and other stakeholder learning and practice</li> </ol> <ul style="list-style-type: square;"> <li>Iowa, Kentucky, Maine, Virginia, Washington, and Idaho stations collaborated on enhancing learning outcomes in food engineering and processing courses for non-engineers using student-centered approaches.</li> </ul> <ul style="list-style-type: square;"> <li>Maine, Iowa, Idaho, Virginia, Kentucky, and Washington stations have been collaborating on an education project on enhancing learning outcomes in food engineering and processing courses for non-engineers using student-centered approaches. This project is aimed at increasing student mastery and engagement with food engineering and processing concepts using innovative instructional strategies applicable to nationwide food engineering and processing courses.</li> </ul> <ul style="list-style-type: square;"> <li>Rohan Tikekar (Maryland), Dr. Gail Bornhorst (California), and Dr. Ozan Ciftci (Nebraska) started a new NC1023 Multistate Project Initiative: An online, multi-institutional graduate course in collaboration with other stations. This new initiative is attempting to break the Covid-19 pandemic-related barriers and provide opportunities for students to interact with researchers from across the county through a new, online multi-institutional course. The multi-institutional course brings a diverse group of speakers and topics together to expand research horizons of graduate students and improve their engagement. This multi-institutional course provides a broad perspective of innovation as applied to food engineering. The course constituted weekly presentations from 12 speakers from different institutions (University of California-Davis, University of Nebraska-Lincoln, University of Illinois-Urbana, Champaign, Michigan State University, Iowa State University, University of Wisconsin-Madison, Purdue University, Oregon State University, The Ohio State University, New Mexico State University, and VirginiaTech) on topics in three thematic areas: By-Product Utilization, Engineering for Health, and Engineering and Processing for Sustainable Systems. The 12 universities concurrently offered the course in the spring semester/quarter of 2021 with >100 students enrolled, and new institutions will join each year. The average number of attendees was 139 per week. Following the live, online presentations each week, a moderated Q&A session was hosted. In the last 15 minutes of the session, attendees joined break-out rooms for networking with other participants from different universities. The presentations were recorded and were available to all students enrolled in the course. The recorded videos were viewed for >527 hours during the course from students across the country. The online platform has given unique opportunities for students to meet their peers and faculty from across the county, created a peer network of researchers and mentors to learn from their experiences and build a sense of community. The online platform removed geographical and capacity limitations to learning, as several students joined from abroad.</li> </ul>

Publications

A complete list of research publications from NC1023 members is available upon request. Here, we highlight publications that resulted from collaborative activities between members in different stations. <ol> <li>Pyatkovskyy T., Ranjbaran M., Datta A.K., Sastry S.K. (2021). Factors affecting contamination and infiltration of Escherichia coli K12 into spinach leaves during vacuum cooling. Journal of Food Engineering, 311, 110735.</li> <li>McLamore E.S., Alocilja E., Gomes C., Gunasekaran S., Jenkins D., Datta S.P.A., Li Y., Mao Y.J., Nugen S.R., Reyes-De-Corcuera J.I., Takhistov P., Tsyusko O., Cochran J.P., Tzeng T.-R.J., Yoon J.-Y., Yu C., Zhou A. (2021). FEAST of biosensors: Food, environmental and agricultural sensing technologies (FEAST) in North America. Biosensors and Bioelectronics, 17815, 113011.</li> <li>de Oliveira E.F., Yang X., Basnayake N., Huu C.N., Wang L., Tikekar R., Nitin N. (2021). Screening of antimicrobial synergism between phenolic acids derivatives and UV-A light radiation. Journal of Photochemistry and Photobiology B: Biology, 214, 112081.</li> <li>Walsh M.P., Tikekar R.V., Nitin N., Wrenn S. (2021). Phospholipid bilayer responses to ultrasound-induced microbubble cavitation phenomena. Journal of Food Engineering, 294, 110410</li> <li>Chen L., Jung J., Chaves B.D., Jones D., Negahban M., Zhao Y., Subbiah J. (2021). Challenges of dry hazelnut shell surface for radio frequency pasteurization of inshell hazelnuts. Food Control, 125, 107948.</li> <li>Nguyen Huu C., Rai R., Yang X., Tikekar R.V., Nitin N. (2021). Synergistic inactivation of bacteria based on a combination of low frequency, low-intensity ultrasound and a food grade antioxidant. Ultrasonics Sonochemistry, 74, 105567.</li> <li>Wang W., Tang J., Zhao Y. (2021). Investigation of hot-air assisted continuous radio frequency drying for improving drying efficiency and reducing shell cracks of inshell hazelnuts: The relationship between cracking level and nut quality. Food and Bioproducts Processing, 125, 46 – 56.</li> <li>Hemker A.K., Nguyen L.T., Nguyen L.T., Karwe M., Salvi D. (2020). Effects of pressure-assisted enzymatic hydrolysis on functional and bioactive properties of tilapia (Oreochromis niloticus) by-product protein hydrolysates. LWT, 122,</li> <li>Primacella M., Acevedo N.C., Wang T. (2020). Effect of freezing and food additives on the rheological properties of egg yolk. Food Hydrocolloids, 98, 105241.</li> <li>Chen J., Lau S.K., Boreddy S.R., Subbiah J. (2020). Modeling of radio frequency heating of egg white powder continuously moving on a conveyor belt. Journal of Food Engineering, 262, 109-120.</li> <li>Zhang H., Wang S., Goon K., Gilbert A., Nguyen Huu C., Walsh M., Nitin N., Wrenn S., Tikekar R.V. (2020). Inactivation of foodborne pathogens based on synergistic effects of ultrasound and natural compounds during fresh produce washing. Ultrasonics Sonochemistry, 64, 104983.</li> <li>Ruan R., Gomes C.L., Kaletunc G. (2020). 2018 Conference of Food Engineering Special Issue. Journal of Food Process Engineering, 43, e13412.</li> <li>Kumar P.K., Joyner H.S., Tang J., Rasco B.A., Sablani S.S. (2020). Kinetics of Starch Retrogradation in Rice (Oryza sativa) Subjected to State/Phase Transitions. Food and Bioprocess Technology, 13, 1491 – 1504.</li> <li>Wang W., Wang W., Wang Y., Yang R., Tang J., Zhao Y. (2020). Hot-air assisted continuous radio frequency heating for improving drying efficiency and retaining quality of inshell hazelnuts (Corylus avellana cv. Barcelona). Journal of Food Engineering, 279, 109956.</li> <li>Wang W., Wang W., Jung J., Yang R., Tang J., Zhao Y. (2020). Investigation of hot-air assisted radio frequency (HARF) dielectric heating for improving drying efficiency and ensuring quality of dried hazelnuts (Corylus avellana). Food and Bioproducts Processing, 120, 179 – 190.</li> <li>Xu J., Song J., Tan J., Villa-Rojas R., Tang J. (2020). Dry-inoculation methods for low-moisture foods. Trends in Food Science and Technology, 103, 68 – 77.</li> <li>Tan J., Joyner H.S. (2020). Characterizing wear behaviors of edible hydrogels by kernel-based statistical modeling. Journal of Food Engineering, 275, 109850.</li> <li>Cassar J.R., Ouyang B., Krishnamurthy K., Demirci A. (2020). Microbial Decontamination of Food by Light-Based Technologies: Ultraviolet (UV) Light, Pulsed UV Light (PUV), and UV Light-Emitting Diodes (UV-LED). Food Engineering Series, 493 – 521.</li> <li>Primacella M., Acevedo N, Wang T. (2020). Effect of freezing and food additives on the rheological properties of egg yolk. Food Hydrocolloids, 98, 105241.</li> <li>Vidyarthi S.K., Mishra D.K., Dolan K.D., Muramatsu Y. (2020). Inverse estimation of fluid-to-particle heat transfer coefficient in aseptic processing of particulate foods. Biosystems Engineering, 198, 210 – 222.</li> </ol>

Impact Statements

New pedagogical techniques were formulated and implemented to enhance student learning of food safety and engineering principles.

Date of Annual Report: 06/05/2022

Report Information

Annual Meeting Dates: 04/05/2022 - 04/05/2022
Period the Report Covers: 10/01/2021 - 03/30/2022

Participants

Participants Attachment:

NC-1023 Registration List 040422.docx

Brief Summary of Minutes

Due to Covid constraints, the meeting was held over zoom.

Dr. David Jackson initiated the meeting. Dr. Jackson presented the overall objectives of the NC-1023, reviewed the key milestones of 2020, and presented the milestones of 2021/2022 including the outreach plan. Dr. Jackson also discussed the membership and participation rules including the participation of students and postdocs as non-voting members in the meeting.

Dr. Jackson discussed the next NC-1023 annual meeting must be after Oct 1^st to allow for one year since the last annual meeting.

Dr. Hongda Chen, presented the NIFA update at this meeting. This update included:

Staffing updates

Plan to expand NPL and recent job announcements in meat science

Changes in USDA leadership

USDA priorities are same as last year

Presented details on AFRI RFAs including AFRI Foundation and SAS

Shared the success rate on various grants including new investigator award, postdoctoral research awards, SAS.

Dr. V.M. Balasubramanian, presented an update on the NAREEE committee (15 board members)

The meeting started with:

Introduction of new members to NC1023
1. Kaitlyn Casulli @ UGA
2. Lin Wei @ SDSU
3. Yanbin LI@ Univ of Arkansas
4. Girish Ganjyal@ WSU
5. Kiruba Krishnaswamy @ Univ of Missouri
6. Aude Watrelot @ Iowa State University

Gail Bornhorst presented a governance plan
1. Steering Committee (NC1023 Steering Committee)
  1. 5 members, need to have served as a past chair
  2. 2-year term

Can serve two consecutive term

2022 (Two current members are Dr. Bornhorst and Dr. Balasubramanian), and 3 new members to be elected

Election of the secretary ( two candidates- Dr. Kamruzaman @ UIUC; Dr. Juliana Bell @ UC Davis)

Technical Presentations
1. Yanyun Zhao presented her research work on RF dielectric heating in collaboration with WSU and UGA.
2. Balasubramanian presented super-heated steam as a novel sanitation technology for dry food contact surfaces
3. Tikekar, Cifti, and Bornhorst presented updates on the online seminar series NC-1023
4. Takhar presented on microwave frying
5. Cifti presented a report on the extraction of phenolic bioactives as a multi-institutional collaborative project

Voting was conducted for the steering committee members and secretary position
1. For the position of Secretary- Dr. Juliana Bell was elected
2. For steering committee members- Drs. Zhao (23 votes), Tikekar (20 votes), Muthukumarappan (21 votes) were elected as steering committee members.

There was discussion on participating of postdoctoral fellow and graduate students in NC-1023 as non-voting participants.

Accomplishments

<ol> <li>Characterize multi-scale physical, chemical and biological properties of food, biological and engineered materials</li> </ol> <ul> <li>Oregon, Nebraska, Michigan, Mississippi, Virginia, Indiana, Iowa, and Washington stations collaborated on extraction of grape pomace. The team investigated the effect of different extraction methods on the quality of grape pomace extracts. This is the first systematic comprehensive research on the effect of physical treatments on assisted extraction of bioactive compounds from a natural product.  </li> </ul> <ol start="2"> <li>Develop new and sustainable technologies to transform raw materials into safe, high quality, health enhanced and value-added foods through processing, packaging and preservation</li> </ol> <ul> <li>Oregon, Washington and Georgia collaborated on RF dielectric heating for drying. The overall impact of this project is to enhance quality of dried products and reduce energy use.</li> <li>Ohio and Cornell presented on superheated steam for sanitation of dry food contact surfaces. The study used both spores and pathogenic microbes in the presence of food powders. The efforts are aimed at reducing the risk of cross-contamination in dry food industry.</li> <li>California, New Jersey, Maryland and North Carolina, presented an updated on the CAP project aimed at developing novel decontamination and sensing technologies to improve safety of fresh produce</li> </ul>  3. Develop mathematical models to understand, predict and optimize for safe and improved quality of foods, and to enhance consumer health <ul> <li>Pawan Takhar (Illinois) and Juming Tang (Washington) collaborated on a project on multiscale mathematical modeling-based design of the next generation of microwave-assisted frying technology.</li> </ul>  4. Disseminate knowledge developed through research and novel pedagogical methods to enhance student and other stakeholder learning and practice <ul> <li>Rohan Tikekar (Maryland), Dr. Gail Bornhorst (California), and Dr. Ozan Ciftci (Nebraska) presented an update on NC1023 Multistate Project Initiative: An online, multi-institutional graduate course in collaboration with other stations. This new initiative is attempting to break the Covid-19 pandemic-related barriers and provide opportunities for students to interact with researchers from across the county through a new, online multi-institutional course. The multi-institutional course brings a diverse group of speakers and topics together to expand research horizons of graduate students and improve their engagement. This multi-institutional course provides a broad perspective of innovation as applied to food engineering. The course constituted weekly presentations from speakers from different institutions including Ph.D. students. The 12 universities concurrently offered the course in the spring semester/quarter of 2022. The online platform has given unique opportunities for students to meet their peers and faculty from across the county, created a peer network of researchers and mentors to learn from their experiences and build a sense of community. The online platform removed geographical and capacity limitations to learning, as several students joined from abroad.</li> </ul>

Publications

<ol> <li>Tan, J., Yi, J., Yang, X., Lee, H., Nitin, N., and Karwe, M. 2022. Distribution of chlorine sanitizer in a flume tank: numerical predictions and experimental validation. Accepted for publication in LWT - Food Science and Technology.</li> <li>Salvi, D. and Karwe, M. 2021. Sustainable and safer indoor farming of produce using new technologies: challenges and opportunities. IUFoST Scientific Information Bulletin (SIB).</li> <li>Adedeji, A.A. 2022. Agri-food waste reduction and utilization–A sustainability perspective. Trans of ASABE – Special Issue on Circular Agriculture. Accepted Feb 8, 2022.</li> <li>Ekramirad N, Khaled YA, Doyle L, Loeb J, Donohue KD, Villanueva R, Adedeji AA. 2022. Nondestructive detection of codling moth infestation in apples using pixel-based NIR hyperspectral imaging with machine learning and feature selection. Foods 11(8): 1 - 16.</li> <li>Oyeyinka SA, Kayitesi EK, Diarra SS, Adedeji AA. 2021. Bambara groundnut starch. In Food and Industrial Applications of Bambara Groundnut (Vigna subterranea). Springer Nature. (Eds. S.A. Oyeyinka and B.I.O. Adeomowaye). ISBN 978-3-030-73920-1.</li> <li>Rady A, Watson N, and Adedeji AA. 2021. Color imaging and machine learning for adulteration detection in minced meat. J Agric Food Res 6(100251), 1-11.</li> <li>Watson NJ, Bowler AL, Rady A, Fisher OJ, Simeone A, Escrig J, Woolley E, Adedeji AA. 2021. Intelligent sensors for sustainable food and drink manufacturing. Front Sust Food Syst.</li> <li>Ekramirad N, Khaled YA, Donohue K, Villanueva R, Parrish CA, Adedeji AA. 2021. Development of pattern recognition and classification models for the detection of vibro-acoustic emissions from codling moth infested apples. Posth Bio Tech 181: 111633.</li> <li>Khaled YA, Parrish C., Adedeji AA. 2021. Emerging non-destructive approaches for meat quality and safety evaluation. Compreh Rev Food Sci and Food Safety. 1–26</li> <li>Pure AE, Yarmand MS, Farhood M, Adedeji AA. Microwave treatment to modify textural properties of high protein gel, applicable for as dysphagia food. Journal of Texture Studies.</li> <li>Akharume F, Aluko R, Adedeji AA. 2021. Modification of plant proteins for improved functionality: A Review. Comprehensive Rev Food Sci. and Food Safety 20:198-224.</li> <li>Woomer J, Adedeji AA. 2021. Current applications of gluten-free grains - A review. Critical Reviews in Food Sci Nutri 61(1): 14 – 24.</li> <li>Yao, S., Chen, H. 2021. Development and evaluation of a point-of-use UV appliance for fresh produce decontamination. Int. J. Food Micro. 339: 109024. <a href="https://doi.org/10.1016/j.ijfoodmicro.2020.109024">https://doi.org/10.1016/j.ijfoodmicro.2020.109024</a></li> <li>Leipeng Cao, Zhenghua Huang, Daishe Wu, Roger Ruan, Yuhuan Liu. 2021. Rapid and nondestructive determination of qualities in vacuum‐packaged catfish (Clarias leather) fillets during slurry ice storage. Journal of Food Processing and Preservation. Volume45, Issue3, March 2021, e15262.</li> <li>Liao, Tiaokun Fu, Yuan Yuan, Xiaobing Huang, Liqiang Zou, Yuhuan Liu, Roger Ruan, Jihua Li. 2020. Chemical composition and evaluation of antioxidant activities, antimicrobial, and anti-melanogenesis effect of the essential oils extracted from Dalbergia pinnata (Lour.) Prain. Journal of Ethnopharmacology, Volume 254, 23 May 2020, 112731</li> <li>Myung-Woo Kang, Dongjie Chen, Roger Ruan, Zata M. Vickers. 2021. The effect of intense pulsed light on the sensory properties of nonfat dry milk. J. of Food Science. 86:4119–4133. Wei Zhou, Yun Zhang, Ruyi Li, Shengfeng Peng, Roger Ruan, Jihua Li, Wei Liu. 2021. Fabrication of Caseinate Stabilized Thymol Nanosuspensions Via the pH-Driven Method: Enhancement in Water Solubility of Thymol. Foods, 2021, 10, 1074, 1196016</li> <li>Dongjie Chen, Wes Mosher, Justin Wiertzema, Peng Peng, Min Min, Yanling Cheng, Jun An, Yiwei Ma, Xuetong Fan, Brendan A. Niemira, David J. Baumler, Chi Chen, Paul Chen, and Roger Ruan. 2021. Effects of intense pulsed light and gamma irradiation on Bacillus cereus spores in mesquite pod flour. Food Chemistry. Volume 344, 15 May 2021, 128675. <a href="https://doi.org/10.1016/j.foodchem.2020.128675">https://doi.org/10.1016/j.foodchem.2020.128675</a></li> <li>Qingqing Mao, Juer Liu, Justin R. Wiertzema, Dongjie Chen, Paul Chen, David J. Baumler, Roger Ruan, and Chi Chen. 2021. Identification of Quinone Degradation as a Triggering Event for Intense Pulsed Light-Elicited Metabolic Changes in Escherichia coli by Metabolomic Fingerprinting. Metabolites 2021, 11, 102. <a href="https://doi.org/10.3390/metabo11020102">https://doi.org/10.3390/metabo11020102</a></li> <li>Wei Zhou, Yunxia He, Xianlu Lei, Liangkun Dongjie Chen, Justin R. Wiertzema, Peng Peng, Yanling Cheng, Yunpu Wang, Juer Liu, Yiwei Ma, Wes Mosher, Myungwoo Kang, Min, Paul Chen, David J. Baumler, Chi Chen, Laurence Lee, Zata Vickers, Joellen Feirtag, Roger Ruan. 2020. Catalytic intense pulse light inactivation of Cronobacter sakazakii and other pathogens in non-fat dry milk and wheat flour. Food Chemistry, Volume 332, 1 December 2020, 127420. <a href="https://doi.org/10.1016/j.foodchem.2020.127420">https://doi.org/10.1016/j.foodchem.2020.127420</a></li> </ol> <ul> <li>Dongjie Chen, Yanling Cheng, Nan Zhou, Paul Chen, Yunpu Wang, Kun Li, Shuhao Huo, Pengfei Cheng, Peng Peng, Renchuang Zhang, Lu Wang, Hui Liu, Yuhuan Liu, Roger Ruan. 2020. Photocatalytic degradation of organic pollutants using TiO2-based photocatalysts: A review. Journal of Cleaner Production, Volume 268, 20 September 2020, 121725. <a href="https://doi.org/10.1016/j.jclepro.2020.121725%20%0d19">https://doi.org/10.1016/j.jclepro.2020.121725 </a></li> </ul> <ol start="21"> <li><a href="https://doi.org/10.1016/j.jclepro.2020.121725%20%0d19"> 19</a>. Mahanta S, Habib, MR, Moore J.M., 2022. Effect of high-voltage atmospheric cold plasma treatment on germination and heavy metal uptake by soybeans (Glycine max). Int J Mol Sci 23(3): 1611. https://doi.org/10.3390/ijms23031611 Sharifan H, Noori A, Bagheri M, Moore JM. 2021. Postharvest spraying of zinc oxide nanoparticles enhances shelf life qualities and zinc concentration in tomato fruits. Crop & Pasture Sci, CP21191. Omac B, Moreira RG, Castell-Perez E. 2021. Integration of electron beam technology into fresh produce wash water line: Effect of inoculum suspension medium and water quality parameters on the radioresistance of Salmonella Typhimurium ATCC 13311. J Food Safety https://doi.org/10.1111/jfs.12946. Moreira RG, Da Silva 19. PF, Zheng T. 2021. Calcium chloride impregnation of potato slices using ultrasound to reduce oil absorption during frying. J. 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Impact Statements

4. Continued a multi-institutional initiative to provide opportunities for graduate students to interact with researchers from across the country through a new, online multi-institutional course, bring a diverse group of speakers and topics together to expand research horizons of graduate students and improve their engagement, and provide a broad perspective of innovation as applied to food engineering

Date of Annual Report: 12/13/2022

Report Information

Annual Meeting Dates: 10/16/2022 - 10/18/2022
Period the Report Covers: 10/01/2021 - 09/30/2022

Participants

Youngsoo Lee, Efren Delgado, Qingyang Wang, Ashim Datta, Deepti Salvi, Mohammed Kamruzzaman, Kasiviswanathan Muthukumarappan, Kirk Dolan, Barbara Chamberlin, Ali Ubeyitogullari, Buddhi Lamsal, Roger Ruan, Jiajia Chen, Gail M. Bornhorst, Juliana M. Leite Nobrega de Moura Bell, Rohan V. Tikekar, Wenbo Liu, Pawan Takhar, Mukund Karwe, David S Jackson, Yi-Cheng Wang, Kiruba Krishnaswamy, VM Balasubramaniam, Paulo Silva, Ilce G. Medina-Meza, Fanbin Kong, Ozan Ciftci, Dharmendra Mishra.

Participants Attachment:

2022Minutes of NC1023 meeting.docx

Brief Summary of Minutes

The annual meeting was held at Urbana Champaign from Oct 16-18th, 2022. The opening dinner was held at the iHotel on October 17th and the meeting sessions started on Oct 18th at the University of Illinois. Dr. Takhar, one of the hosts, welcomed attendees and Dr. Ciftci introduced the meeting goals. Dr. Chen provided the Washington update describing the USDA strategic priorities, fiscal 2023-year budget, and the need to further deepen the definition of processed foods and educate the general population about the impact of processed foods on human health. Dr. Jackson revisited the major milestones and outcomes for the project and provided guidelines to help report the progress accomplishments. Dr. Ciftci provided an overview of the specific activities proposed and accomplishments achieved. Each station provided a 5 min presentation describing their collaborations with other stations and areas seeking collaborations. Research accomplishments were provided for the project milestones. Dr. Bornhorst and Dr. Tikekar presented the USDA NIFA 2021 Partnership Award in Mission Integration of Research, Education, or Extension that was awarded for the NC 1023 multi-institutional seminar course and provided some statistics related to the offering of the course in 2021 and 2022. Stations interested in offering the course in 2023 were identified and an action plan was established to deliver the course. Ad hoc committees were revised, and chairs, co-chairs, members, and outcome activities were selected for each committee. UC Davis was selected to host the next meeting and Dr. Mishra was elected secretary. No changes happened in the steering committee composition. A pilot pant tour of the Food Science and Integrated Bioprocessing Research Laboratory was offered. Current problems in food engineering were discussed and groups were formed to identify strategies to contribute to the project objectives, resulting in several action plans for the groups. The meeting ended on noon on October 18th, 2022. Detailed minutes are available upon request.

Minutes Attachment:

2022 NC1023-Report_FV_12.12.2022.docx

Accomplishments

Accomplishments: 1. Characterize physical, chemical, and biological properties of raw and processed foods, by-products, and packaging materials. NE collaborated with MI station to characterize the physico-chemical properties of quinoa seed lipids extracted with supercritical carbon dioxide. NE collaborated with OR, MI, WA, IN, VA, IA, and MS to determine the phenolic composition and the antioxidant properties of the grape pomace extract obtained by conventional and unconventional extraction methods. AR, MN and IA collaborated on the development of food safety monitoring and prediction system for poultry and pork supply chains. IN collaborated with MI to estimate the temperature-dependent thermal properties of food products in the range 20 - 140oC. MS collaborated with UIUC, NCSU and LSU to quantify/model/measure quality characteristics for grading and sorting of sweet potatoes using optical technologies. NJ collaborated with NC to evaluate the quality of sweet basil leaves that are grown hydroponically with plasma activated nutrient solution. NJ collaborated and with Drexel University to evaluate the properties of plasma activated water and plasma activated nutrient solution. GA collaborated with OR to measure dielectric properties of hazelnuts and determine their characteristics with Radio Frequency heating. GA collaborated with ME to study surface modified cellulose nanocrystals for effective delivery of hydrophilic bioactive compounds in the gastrointestinal tract TN collaborated with Oak Ridge National Laboratory to study the role of peptides in inhibiting ice crystal growth during frozen storage. TN studied processes leading to (A) formation of novel food biopolymeric emulsifiers with improved emulsifying properties, (B) incorporation of bioactive compounds in foods, (C) food antimicrobial intervention strategies improving microbiological safety, and (D) novel food colloidal systems with enhanced physical properties.    2. Develop advanced and sustainable processing and packaging technologies to transform raw materials into safe, high quality, health-promoting, and value-added foods. CA collaborated with MD to develop synergistic processing technologies able to improve food quality and safety and reduce energy requirements.  IN collaborated with MI to design and build advance heaters for thermal properties measurement.  IN collaborated with WA, NE, MS, VA, OH, IA, MI, IA, OR on comparative study on extraction of phenolic compounds from grape pomace.  MS is collaborating with Dr. Lu, Dr. Zhang, and Dr. Chang to realize the automated fish processing operations. IA collaborated with USDA/ ARS, Peoria, IL in improving functional aspects of plant protein ingredients.  MD collaborated with CA to develop ultrasound assisted antimicrobial treatments for improved food safety.  NC collaborated with NJ on the application of plasma-activated nutrition solution for enhancing the growth and yield of hydroponic basil.  NC collaborated with CA to develop a novel method for determining the dosimetry of plasma technologies.  NM collaborated with OH to analyze the effect of high-pressure treatment on the functional quality of cottonseed meal protein isolates.  GA collaborated with TX to study continuous high-pressure processing and quality parameters for pasteurization of grapefruit, watermelon, cantaloupe, and blueberry juices, as compared with high temperature short time process.  TN collaborated with AR and NE to develop an integrated radiofrequency and packaging technology in pasteurizing low moisture food products.    3. Develop mechanistic and data-driven mathematical models to enhance understanding and optimization of processes and products that will ensure sustainable and agile food manufacturing for safe, high quality, and health-promoting foods. CA collaborated with NC to develop data-driven model for dosimetry of non- thermal plasma. IL collaborated with WA to combine microwave heating with conventional heating to develop fryers allowing improved control over pressure development and oil uptake in foods. IL collaborated with PA to perform CFD and FEM modeling of a commercial food slicer to improve sanitization and reduce cold spots. Il collaborated with MI to develop data-driven optical sensing technology for sweet potato based on physical properties and other quality attributes.  IN is collaborating with AR to develop machine learning models to investigate different soybean varieties and their properties. GA collaborated with TN station to model Radio Frequency heating of low moisture foods surrounded with different media MD collaborated with CA to develop a better understanding of the food matrix effect on survival and virulence of Salmonella NJ collaborated with CA to develop a system to test the effect of shear stress on leafy fresh produce surface for bacterial detachment and with NC to develop systems for applications of plasma activated water in sprouts and plasma activated mist in fresh produce OH collaborated with NY to elucidate the mechanisms of contamination and infiltration into spinach leaves during vacuum cooling and validate a CFD model describing temperature and relative humidity distribution during superheated steam treatment in a simulated food processing environment. TN collaborated with TX to model the drying process of sausages   4. Adapt pedagogical strategies involving novel educational approaches to enhance and assess student learning of food engineering. MD, CA, and NE led the 2022 NC1023 Food Engineering Seminar Series, which provided a broad perspective of innovative topics in Food Engineering (e.g., thermal processing, nonthermal processing, and sensing). Ten universities (New Mexico State University, University of Arkansas, North Carolina, UC Davis, Maryland, University of Illinois, Utah State University, Purdue University, Michigan State University, Ohio State University) contributed to this effort, which resulted in live attendance of 44-86 people, ~13.5 h of videos, >432 hours of video viewed.  Moderate Q&A and interaction time were included after each presentation. IA collaborated in the Higher education challenge (HEC) grant, led by UMaine, where 6 universities participated (KY, ME, IA, VA, WA, ID). This effort focused on Enhancing Learning Outcomes in Food Engineering and Processing Courses for Non-Engineers Using Student-Centered Approaches and Implementing a few active learning tools. Its impact was evaluated through student surveys. CA collaborated with MD station in the development of teaching modules for food processing using virtual realities. NMSU recently completed the innovativemedia.nmsu.edu (Sanitization online learning modules (pre- and post-harvest) and Animations describing different concepts and processes) and is currently developing Virtual Reality for microbiomes, and internship prep, Game for understanding complexity of water use issues, and Game for regulation of safety requirements for farmers markets. The Conference of Food Engineering 2022 was held in Raleigh, NC from September 18-21, 2022, and involved multiple stations. TN worked on a USDA Research and Extension Experiences for Undergraduates (REEU) program on training more food engineers to advance food processing in the food industry

Publications

<ol> <li>Cui H., Wang Q., Raw R., Salvi D., Nitin N. DNA-based surrogates for the validation of microbial inactivation using cold atmospheric pressure plasma and plasma-activated water processing. Journal of Food Engineering, 339 (20223) 111267.</li> <li>Benyathiear P., Dolan K.D., and Mishra D. K. “Optimal Design of Complementary Experiments for Parameter Estimation at Elevated Temperature of Food Processing.” Foods 2022, 11, 26</li> <li>Tan J and Karwe MV. 2021. Inactivation of Enterobacter aerogenes on the Surfaces of Fresh-cut Purple Lettuce, Kale, and Baby Spinach Leaves using Plasma Activated Mist (PAM). Innovative Food Science and Emerging Technologies, 74: 102868.</li> <li>Tan J, Zhou B, Luo Y., and Karwe MV. Numerical Simulation and Experimental Validation of Bacterial Detachment using a Spherical Produce Model in an Industrial-scale Flume Washer. Food Control, Vol. 130: 108300.</li> <li>Tan J and Karwe MV. 2021. Inactivation and Removal of Enterobacter aerogenes Biofilm in a Model Piping System using Plasma-activated Water (PAW). Innovative Food Science and Emerging Technologies, 69: 102664.</li> <li>Wang, Q., Pal, R. K., Yen, H. W., Naik, S. P., Orzeszko, M. K., Mazzeo, A., & Salvi, D. (2022). Cold plasma from flexible and conformable paper-based electrodes for fresh produce sanitation: Evaluation of microbial inactivation and quality changes. Food Control, 108915.</li> <li>Wang, Q., Cui, H., Salvi, D., & Nitin, N. (2022) DNA-based Surrogates for Validation of the Microbial Inactivation Process for using Cold Atmospheric Pressure Plasma (CAPP) and Plasma-activated Water (PAW) processing. Journal of Food Engineering. Volume 339, February 2023, 111267.</li> <li>Rivero, W., Wang, Q., & Salvi, D. (2022) Effect of Plasma-activated Water on Microbiological and Quality Characteristics of Alfalfa Sprouts, Broccoli Sprouts, and Clover Sprouts. Innovative Food Science & Emerging Technologies. Volume 81, 103123 4.</li> <li>Salvi, D. and M.V. Karwe (2021) Sustainable and safer indoor farming of produce using new technologies: challenges and opportunities. The International Union of Food Science and Technology (IUFoST), Scientific Information Bulletin (SIB). http://www.iufost.org/news/urban-foodproduction- new-sib.</li> <li>Pyatkovskyy, T., Ranjbaran, M., Datta, A.K., and Sastry, S.K. 2021. Factors affecting contamination and infiltration of Escherichia coli K12 into spinach leaves during vacuum cooling. J. Food Engineering 311:110735. https://doi.org/10.1016/j.jfoodeng.2021.110735</li> <li>Mok, J.H, Niu, Y, Yousef, A.E., Zhao, Y., and Sastry, S.K. 2022. Spatial persistence of Escherichia coli O157:H7 flowing on micropatterned structures inspired by stomata and microgrooves of leafy greens. Innovative Food Science and Emerging Technologies 75: 102889. <a href="https://doi.org/10.1016/j.ifset.2021.102889">https://doi.org/10.1016/j.ifset.2021.102889</a></li> <li>Mok, J.H, Niu, Y, Yousef, A.E., Zhao, Y., and Sastry, S.K. 2022. A microfluidic approach for studying microcolonization of Escherichia coli O157:H7 on leaf trichome-mimicking surfaces under fluid shear stress. Biotechnology and Bioengineering 119:1556-1566, <a href="https://doi.org/10.1002/bit.28057">https://doi.org/10.1002/bit.28057</a></li> <li>Huu C. N.; Tikekar R. Nitin N. (2022). Combination of high-frequency ultrasound with propyl gallate for enhancing inactivation of bacteria in water and apple juice. Innovative Food Science and Emerging Technologies. 82, 103149.</li> <li>Yi J; Lungu B.; Fletcher A.; Patra D.; Tikekar R.; Nitin N.; Simmons C.; Using virtual food processing environments to promote experiential learning. Journal of Engineering Education, in review.</li> <li>Zhao, Y., Kumar, P.K., Sablani, S. S., Takhar, P.S. Hybrid mixture theory-based modeling of transport of fluids, species, and heat in food biopolymers subjected to freeze–thaw. Journal of Food Science 87(9):4082-4106.</li> <li>Zhou, X., Zhang, S., Tang, Z., Tang, J., Takhar, P.S. Microwave frying and post-frying of French fries. Food Research International, 159, 111663: 1-11. 3) Lele, S.R., P.S. Takhar, and R.C. Anantheswaran, Modeling heat transfer during hot water sanitization of a commercial mushroom slicer. Journal of Food Process Engineering, 2022, 45(4): 1-13</li> </ol>   Conference Presentations: <ol> <li>Farmanfarmaee A, Dag D, Zhao Y, Kong F. The dielectric properties of ground hazelnut kernels, shells and their mixtures at different frequencies, temperatures and moisture levels. 2022 IFT meeting. July 10 – 13, 2022.</li> <li>Chen Q, Dag D, Kong F, Chen J. Modeling the Effect of Immersion Fluids on Radio Frequency Heating Performance of Corn Flour. 2022 IFT meeting. July 10 – 13, 2022. 25. Qin Z, Kong F. Development of Nanocellulose Incorporated Oleogel Matrix for the Encapsulation and Colon-targeted Delivery of the 5-aminosalicylic Acid. 2022 IFT meeting. July 10 – 13, 2022.</li> <li>Zhou, X., Tang, Z., Takhar, P.S, Tang, J., Microwave-assisted frying and post-frying of French fries, 56th Annual Microwave Power Symposium (IMPI 56), Savannah, GA, June 2022, poster presentation.</li> <li>Zhou, X., Zhang, S., Tang, Z., Takhar, P.S., Tang, J., Microwave frying and post-frying for oil reduction of French fries, The 4th Global Congress on Microwave Energy Applications (4GCMEA), Chengdu, China, August 2022, oral presentation.</li> </ol>     Collaborative grants:   <ol> <li>USDA Higher Education Challenge Grant project between UK, UMaine, Iowa, Virginia Tech, WSU, UIdaho is in its final year, and we are wrapping up activities.</li> <li>Salvi, L. Johnson, N. Nitin (2022) USDA NIFA AFRI A1332 Dosimetry enabled applications of cold plasma technologies for the inactivation of biofilms on food contact surfaces</li> <li>NIFA grant between Georgia and Texas for juice processing</li> <li>NIFA funds for Nanocellulose digestion & Safety with Georgia, Maine and Missouri</li> <li>RF heating with Georgia and Oregon</li> <li>Tennessee stations submitted two USDA proposals collaborated with Arkansas, Nebraska, and Texas stations.</li> <li>Utah submitted a proposal with Dr. Juzhong Tan to USDA-NIFA which is under review.</li> <li>USDA NIFA 2020-70003-32301 (ongoing)</li> <li>USDA-SCRI- Project titled Advancing American Elderberry into Mainstream Production and Processing</li> </ol>

Impact Statements

Several new pedagogical techniques were formulated and implemented to enhance student learning of food safety and engineering principles.

Date of Annual Report: 12/21/2023

Report Information

Annual Meeting Dates: 10/22/2023 - 10/24/2023
Period the Report Covers: 10/01/2022 - 09/30/2023

Participants

First Name Last Name
Gail Bornhorst
Yanyun Zhao
Ali Ubeyitogullari
Wenbo Liu
Ren Yang
Juzhong Tan
Clairmont Clementson
David Jackson
Pamela Martinez
Rohan Tikekar
Akinbode Adedeji
Sudhir Sastry
Kasi Muthukumarappan
Ashim Datta
Soojin Jun
Kirk Dolan
Dennis Heldman
Gustavo Barbosa-Canovas
Andrew Gravelle
Qingyang Wang
Mukund Karwe
Jiyoon Yi
Buddhi Lamsal
Lingling Liu
Deepti Salvi
Minliang Yang
Efren Delgado
Fanbin Kong
Sarah Lincoln
Olga Padilla-Zakour
Chang Chen
Pawan Takhar
Ozan Ciftci
Ilce Medina Meza
Nitin Nitin
Marvin Moncada
Dharmendra Mishra
Sundaram Gunasekaran
Juliana Leite Nobrega de Moura Bell
Bruno Carciofi
Wang Yi-Chen

Brief Summary of Minutes

Brief summary of minutes of annual meeting: The annual meeting was held at UC Davis campus from Oct 22-24^th, 2023. The opening dinner was held at My Burma at UC Davis on October 22^nd and the meeting sessions started on Oct 23^rd at the University of California, Davis. Dr. Nitin welcomed attendees and the Department Head Dr. Simmons provided an overview of the Food Science and Technology Department while welcoming the group at UC Davis. He also expressed support for the multistate group and the importance of collaborative work. Dr. Fathallah, dept. head of Agriculture and Biosystems Engineering, also welcomed the group and provided an overview of the department and its history. Dr. Chen presented the updates on USDA novel foods PD meeting at UC Davis and mentioned that his model will be used in future. Conference proposal will be reviewed for the CoFE meeting. Significant increase in the number of proposals and the competition will be very strong and need resources to match the scientific community. Dr. Jackson revisited the major milestones and outcomes for the project and provided guidelines to help report the progress accomplishments, and also encouraged the members to work on new objectives for the upcoming new project. Dr. Nitin provided an overview of the specific activities proposed (described above) and accomplishments achieved. He provided updates on the NIMSS system and proposals and reports. Access to the participants list and reports. Each station provided a 5 min presentation describing their collaborations with other stations and areas seeking collaborations. Research accomplishments were provided for the project milestones. Building on the success of the multi-institutional seminar course, the members discussed new plans of action to deliver this course in 2024. Stations interested in offering the course in 2023 were identified and an action plan was established to deliver the course. Ad hoc committees were revised, and chairs, co-chairs, members, and outcome activities were selected for each committee. University of Hawaii was selected to host the next meeting and Dr. Salvi was elected secretary. Drs. Dolan and Bornhorst were elected as new steering committee members. Members unanimously voted to pass the steering committee guidelines. Dr. Sastry provided an update on CoFE 2024 (Aug. 25-28, 2024) meeting. Inviting session topics for the conference, currently accepting abstracts. A pilot pant tour of the Food Science department was offered. Current problems in food engineering were discussed and groups were formed to identify strategies to contribute to the project objectives, resulting in several action plans for the groups. New ideas of the project rewrite were discussed during the meeting and an action plan was put in place. The meeting ended on noon on October 24^th, 2023. Detailed minutes are available upon request.

Accomplishments

1. Characterize physical, chemical, and biological properties of raw and processed foods, by-products, and packaging materials. CA collaborated with MD on characterization of Salmonella survival during simulated gastrointestinal digestion of model emulsion systems. GA collaborated with MO station to characterize the behavior of nanocellulose during digestion and the health effects. IL collaborated with Mississippi State University to develop data-driven optical sensing technology for sweet potatoes based on physical properties and other quality attributes. IL collaborated with University of Wisconsin-Madison to develop a data-driven sensing system for potentially monitoring the quality of foods. KY is collaborating with AR to submit a proposal idea on evaluating the  variability in edge systems (phone APPs) for predicting food quality based on differences in phone OS and illumination temperatures. MD collaborated with Prof. Bornhorst in CA station to evaluate the impact of food structure on pathogen survivability during simulated gastric digestion. MI continues collaboration with Prof. Mishra (IN) to design and construct a commercial rapid test instrument to dynamically estimate temperature-dependent thermal properties of foods up to 140 oC in two minutes. IN collaborated with the UMass Amherst station on the physicochemical properties of microbubbles. [Lu, Jiakai, et al. "Microbubbles in Food Technology." Annual Review of Food Science and Technology 14 (2023): 495-515.] Prof. Dharmendra Mishra (IN) collaborated with the University of Arkansas station (Prof. Ali Ubeyitogullari) to submit NIFA grant on the properties of novel nanoporous aerogels for packaging applications. Prof. Dharmendra Mishra (IN) collaborated with the Michigan station (prof. Dolan) to submit NIFA grant on the use of modeling methods to improve low-moisture food safety at elevated temperatures (NIFA grant submitted). Prof. Delgado from NM and  Dr Balasubramaniam from OH started collaboration on  high pressure treatment on the extractability of plant proteins. Prof. Clementson (ND) initiated studies of the physical and thermal properties of corn varieties. Prof. Clementson (ND) initiated studies to assess the relationship between physical and thermal properties of pinto beans to cooking time. OH team has heavily engaged in characterizing properties of various byproducts from food processing (dairy, seafood, juice, wine, etc.) and agricultural production. NJ (Mukund Karwe) collaborated with Deepti Salvi (North Carolina) to evaluate the quality of sweet basil grown hydroponically with plasma activated water. DE (Dr. Juzhong Tan) collaborated with UC Davis and Rutgers station to investigate the effects of processing on microbial accessible compounds, physicochemical properties, safety (microbial and allergic), and sensory attributes of extruded plant-based foods. 2. Develop advanced and sustainable processing and packaging technologies to transform raw materials into safe, high quality, health-promoting, and value-added foods. CA collaborated with MD to develop synergistic processing technologies able to improve food quality and safety and reduce energy requirements. CA collaborated with Prof. Salvi at NC State to develop surrogate markers and AI models for validation and verification of plasma processing. CA collaborated with MD for synergistic processing technologies IN collaborated with MI to design and build advance heaters for thermal properties measurement. IA collaborated with USDA/ARS, Peoria, IL(Plant Polymer Research Unit) in improving functional aspects of plant protein ingredients (soy and mungbeans) IA collaborated with CA in characterization phenolics compounds in wine. AR collaborated with IN to analyze aerogel-based packaging materials. AR collaborated with IN and WI to access the utilization of some byproducts of the rice milling process on gut microbiota for human and animal nutrition, respectively. AR collaborated with MN and IA to develop a food safety monitoring and prediction system for poultry and pork supply chains. GA collaborated with TA station to study impact of continuous flow high pressure processing on nutritional and sensory qualities of fruit juices during cold storage. GA collaborated with ME station (Prof. Mary Ellen Camire) to study surface modified cellulose nanocrystals for effective delivery of hydrophilic bioactive compounds in the gastrointestinal tract. Prof. Medina-Meza from MI collaborated with Nebraska, Virginia, Oregon, Maine, Purdue, Iowa, and Mississippi stations in a collaborative project of Extraction of Bioactive compounds from grape pomace, with the aim to evaluate the effect of different food technologies in the extraction of phenolic compounds. A manuscript derived from his effort is in preparation. Dr. Medina-Meza from MI is collaborating with Dr. Ozan Ciftci (Nebraska) in a study to evaluate the impact of CO2 supercritical extraction on phytochemicals from quinoa. MI is collaborating with Dr. Balasubramanian (Ohio), in a study to evaluate the impacts of high-pressure processing on bioactive lipids (hormones, vitamins) from human breastmilk. MI is PD on a USDA NIFA AFRI SAS grant ($9.8M), in collaboration with Drs. Tang and Zhu (WA), Subbiah and Matlock (AR), Harris (CA), Feng (IN), Scharff (OH), McGowen (NC), and Anderson and Grasso-Kelly (FDA), entitled Sustainable, Systems-Based Solutions for Ensuring Low-Moisture Food Safety. IN collaborated with the UMass Amherst station to develop sustainable technologies for cleaning food processing surfaces. [Ubal, Sebastian, Jiakai Lu, and Carlos M. Corvalan. "Phoretic self-propulsion of microbubbles may contribute to surface cleaning." Chemical Engineering Science 278 (2023): 118912.] IN collaborated with the UMass Amherst station on a USDA-NIFA grant to develop a large-scale production method for fish analogs. IN collaborated with Oregon station (Drs. Jooyeoun Jung and Yanyun Zhao) to develop a research proposal titled “Converting plant fiber-based biowastes from agricultural and food production to sustainable, economically viable, and hydrophobic molded pulp packaging products”, which has been funded by the USDA NIFA. IN collaborated with Prof. Vardhanabhuti (MO) and Prof. Nair (AR) and received funding from United Soybean Board for the Proposal “Building Infrastructure and Connectivity for Small and Medium Scale Processing of Soy-Based Value-Added Products: A Multistate Approach.” Professors Padilla-Zakour and Chen (NY-Geneva) are collaborating with Professor Moraru (NY-Ithaca) on microwave vacuum drying of food protein matrices and fruit pomace – to assess retention of nutrients, structural changes, ad to determine optimized conditions. Prof. Padilla-Zakour is collaborating with Prof. Moraru (NY-Ithaca) to determine High Pressure Processing conditions applicable to acidified vegetables to ensure safety and quality. Poster presented at IFT 2023 “The combined effects of high pressure processing and brine acidity for enhanced quality attributes of pickled cucumbers”. NC (Dr. Salvi) collaborated with New Jersey station (Dr. Karwe) on the application of plasma-activated liquids for applications in plant growth and food safety. NC (Dr. Salvi) collaborated with California station (Dr. Nitin) to develop a novel method for determining the dosimetry of plasma technologies. OH (Prof. Sastry) collaborated with [Uconn Health] station to determine reasons for the efficacy of electric fields in accelerated inactivation of bacterial spores. OR (Jooyeoun Jung and Yanyun Zhao) are collaborating with Purdue to conduct life cycle assessment of sustainable packaging using materials extracted from food and agricultural waste. OR (Qingyang Wang) collaborated with California and Maryland on a proposal in sustainable strategies for plant pathogen control and byproducts valorization OR (Qingyang Wang) collaborated with North Carolina in evaluating energy efficient nonthermal options for industrial sustainability   WA (Prof. Sablani) collaborated with US Army Natick, global food and polymer companies, Bowling Green State University, University of Idaho, and University of Tennessee to develop high barrier packaging for microwave- and pressure-assisted thermal processing technologies 3. Develop mechanistic and data-driven mathematical models to enhance understanding and optimization of processes and products that will ensure sustainable and agile food manufacturing for safe, high quality, and health-promoting foods. CA collaborated with NC to develop surrogate markers and AI models for validation and verification of plasma processing. IN is collaborating with AR to develop machine learning models to investigate different soybean varieties and their properties. IL collaborated with Washington State University on combined microwave and conventional frying of foods. A prototype with two magnetrons was developed and a multiscale model is in progress. IL is collaborating with AR on pore-scale modeling of gas transport in beds of low moisture foods. MD collaborated with Profs. Simmons and Nitin in CA station to develop food process models in drying, heat exchange and mass transfer for teaching purpose. Dr. Marks (MI) is collaborating with Drs. Sindelar and Glass (WI) to develop novel approaches for modeling Salmonella lethality on the surface of fully-cooked meat and poultry products, via a USDA AFRI CARE project, entitled Supporting small and very small meat/poultry processors in complying with USDA FSIS regulatory changes for fully-cooked products. Prof. Dolan (MI) collaborated with Prof. Mishra (IN) in submitting a 2023 USDA AFRI grant proposal, “Advancing Use of Modeling Methods to Improve Low-Moisture Food Safety At Elevated Temperatures” (pending). Prof. Dolan (MI) collaborated with Prof. Mishra (IN) to publish a paper (2024):  “Sequential estimation of inactivation parameters and bootstrap confidence intervals in unsteady-state conduction-heated foods. J. Food Engineering.” Dr. Yi (MI) collaborated with Dr. Nitin (CA) to submit a paper (2023): “AI-enabled biosensing for rapid pathogen detection: from liquid food to agricultural water. Water Research.” Prof. Carlos Corvalan (IN) collaborated with the UMass Amherst station to develop machine learning models to characterize the degradation of antioxidants in oil emulsions. [Fulkerson, A., Bayram, I., Decker, E. A., Lu, J., & Corvalan, C. M. (2023). Machine learning reveals parsimonious differential model for myricetin degradation from scarce data.] Prof. Dharmendra Mishra (IN) collaborated with the Michigan station (Prof. Dolan) to to estimate inactivation parameters. [Dolan, K.D., Mishra, D.K., Muramatsu, Y., Trampel, C.P. 2024. Sequential estimation of inactivation parameters and bootstrap confidence intervals in unsteady-state conduction-heated foods. J. Food Engineering, (361) 111699. <a href="https://nam04.safelinks.protection.outlook.com/?url=https%3A%2F%2Fdoi.org%2F10.1016%2Fj.jfoodeng.2023.111699&data=05%7C01%7Cmishra67%40purdue.edu%7Ccfd9d315b0c04d9a8b0508dbbb8020a9%7C4130bd397c53419cb1e58758d6d63f21%7C0%7C0%7C638309931577653213%7CUnknown%7CTWFpbGZsb3d8eyJWIjoiMC4wLjAwMDAiLCJQIjoiV2luMzIiLCJBTiI6Ik1haWwiLCJXVCI6Mn0%3D%7C3000%7C%7C%7C&sdata=xbXhRoJ7VmnRn78yvjIMYEXCypdOHqDCYwnMQqdg9hs%3D&reserved=0">https://doi.org/10.1016/j.jfoodeng.2023.111699</a>] Prof. Chen and Padilla-Zakour (NY) are starting to develop models for microwave vacuum drying of grape pomace. NC (Dr. Salvi) collaborated with California station (Dr. Nitin) to develop machine learning for defining models the dosimetry of plasma technologies. 4. Adapt pedagogical strategies involving novel educational approaches to enhance and assess student learning of food engineering. CA collaborated with UMD-UNL et al. in development of the Multi-Institutional Seminar Course (UCD hosted zoom seminars and videos). CA collaborated with NY station (Datta) in use and evaluation of online food science course materials in undergraduate food science courses. CA with MD on developing VR enabled simulation of food processing technologies for educational purposes. Higher Education Challenge (HEC) Grant: Led by ME, and collaboration with ISU and 5 other universities (KY, ME, IA, VA, WA, ID) stations. Enhancing Learning Outcomes in Food Engineering and Processing Courses for Non- Engineers Using Student-Centered Approaches. IO collaborated with IN to Implement a few active learning tools; impact evaluated through student surveys • Writing manuscripts. GA collaborated with WA station (Prof. Shyam Sablani) in development of online teaching modules. IL is teaching Python based numerical methods to Food Science undergraduate students under a new course “Math for Food Science Students.” 92-96% students taking the class have never written a computer code before taking the course. KY collaborated with colleagues from five other institutions (IA, ME, VA, WA, & ID) on a USDA-HEC grant. Prof. Tikekar from MD led and participated in multi-institutional seminar course along with CA, NE, OH, NC, IN, MI, IL, and other stations. Prof. Tikekar from MD collaborated with Profs. Simmons and Nitin in CA station to develop food process models in drying, heat exchange and mass transfer for teaching purpose. Prof. Liu (MI) is collaborating with Prof. Datta (NY) on teaching FS students thermal processing using Datta’s simulation software. Prof. Huang (IN) participated in the NC-1023 Multi-institutional Food Engineering course and offered a course “Emerging Food Technologies” at Purdue. Prof. Efren Delgado (NM) collaborated with other food science and food engineering programs from different universities in the country to teach to graduate students the Multi-Institutional Food Engineering Seminar Series. Profs. Chamberlin and Martinez (NM) collaborated with food science and food safety experts at various institutions across the country to create and disseminate educational interactive tools, games and animations for learners in grades K-12, higher education, ag industry, food safety and food science. Prof. Padilla-Zakour and Chen (NY-Geneva) are developing extension modules highlighting technologies and applications/limitations: High Pressure Processing, High Pressure Homogenization, Forward Osmosis, Drying. Poster presented at IFT 2023 “Juice Quality and Sensory Evaluation of Forward Osmosis Concentrated Concord Grape Juice”. Extension and Outreach Assistantships for graduate students are supporting these efforts. NC (Dr. Salvi) participated in NC1023 seminar series in Spring 2021, Spring 2022, and Spring 2023 NC (Dr. Salvi) led efforts for IRB approval and developed student surveys NC (Dr. Salvi) presented at IFT FIRST 2023 along with the University of Illinois at Urbana-Champaign, University of California, University of Tennessee, University of Maryland OH (Prof. Balasubramaniam) collaborated with [all other] stations in development of the Multi-Institutional Seminar course, offered as: FABE 6193 10021 Individual Study – Research Advances in Food Engineering; and FDSCTE 7193-31930 Individual Study – Research Advances in Food Engineering WA (Prof. Shyam Sablani) collaborated with Cornell, Rutgers, The Ohio State University and California Polytechnic State University, Pomona station in development of virtual laboratory modules.

Publications

Publications: A complete list of research publications from NC-1023 members is available upon request. Here, we highlight publications that resulted from collaborative activities between members. <ol> <li>Damla D, Jung J, Zhao Y. 2023. Development and characterization of cinnamon essential oil incorporated active, printable and heat sealable cellulose nanofiber reinforced hydroxypropyl methylcellulose films. Food Packaging and Shelf-life. 39, 101153. https://doi.org/10.1016/j.fpsl.2023.101153</li> </ol>   <ol start="2"> <li>Trung T, Jung J, .... Zhao Y. 2023. Impact of functional spray coatings on smoke volatile phenol compounds and Pinot noir grape growth. Journal of Food Science. 88(1), 367-380, <a href="https://doi.org/10.1111/1750-3841.16435">https://doi.org/10.1111/1750-3841.16435</a></li> </ol>   <ol start="3"> <li>Damla D, Farmanfarmaee A, Kong F, Jung J, McGorrin R, Zhao Y. 2023. Feasibility of simultaneous drying and blanching inshell hazelnuts (Corylus avellana L.) using hot-air assisted radio frequency heating (HARF). Food and Bioprocess Technology. 16, pages 404–419 (2023) DOI: <a href="https://doi.org/10.21203/rs.3.rs-2170242/v1">https://doi.org/10.21203/rs.3.rs-2170242/v1</a>.</li> </ol>   <ol start="4"> <li>Lin CY, Jung J, Zhao Y. 2023. Cellulose nanofiber (CNF)-based emulsion coatings with enhanced hydrophobicity and surface adhesion for preserving anthocyanins within thermally processed blueberries packed in aqueous media. Journal of Food Process Engineering. https://doi.org/10.1111/jfpe.14277 Jung J, Lin CY, Zhao Y. 2022.</li> </ol>   <ol start="5"> <li>Enhancing anthocyanin–phenolic copigmentation through epicarp layer treatment and edible coatings to retain anthocyanins in thermally processed whole blueberries. Journal of Food Science. 87(9):3809-3821. <a href="https://doi.org/10.1111/1750-3841.16269">https://doi.org/10.1111/1750-3841.16269</a></li> </ol>   <ol start="6"> <li>Wang T, Jung J, Zhao Y. 2022. Isolation, characterization, and applications of holocellulose nanofibers from apple and rhubarb pomace using eco-friendly approach. Food and Bioproducts Processing. 136, 166-175. <a href="https://doi.org/10.1016/j.fbp.2022.09.016">https://doi.org/10.1016/j.fbp.2022.09.016</a></li> </ol>   <ol start="7"> <li>Date M, Rivero W, Tan J, Specca D, Simon J, Salvi D, Karwe MV. 2023. Effect of plasma-activated nutrient solution (PANS) on sweet basil (O. basilicum L.) grown using an ebb and flow hydroponic system. Agriculture, 13:443.</li> </ol>   <ol start="8"> <li>Ercan Karaayak P, Inanoglu S, Karwe MV. 2023. Impact of cold plasma treatment of wweet basil seeds on the growth and quality of basil plants in a lab-scale hydroponic system. ACS Agricultural Science & Technology, 3(8):675-682.</li> </ol>   <ol start="9"> <li>Salvi D, Karwe MV. 2021. Sustainable and safer indoor farming of produce using new technologies: challenges and opportunities,” IUFoST Scientific Information Bulletin (SIB).</li> </ol>   <ol start="10"> <li>Kang T, Lee D, Ko Y, Jun S. 2022. Effects of pulsed electric field (PEF) and oscillating magnetic field (OMF) on supercooling preservation of beef at different fat levels. International Journal of Refrigeration 136: 36-45</li> </ol>   <ol start="11"> <li>Pereira G, Jun S, Li Q, Wall M, Ho K. 2023. Formation and physical characterization of soy protein-isoflavone dispersions and emulsions. LWT. 176. 114513.</li> </ol>   <ol start="12"> <li>Lin, Y.J., Chen, Y., Guo, T.L. and Kong, F., 2022. Six weeks effect of different nanocellulose on blood lipid level and small intestinal morphology in mice. International Journal of Biological Macromolecules.</li> </ol>   <ol start="13"> <li>Dag, D., Farmanfarmaee, A., Kong, F., Jung, J., McGorrin, R.J. and Zhao, Y., 2022. Feasibility of Simultaneous Drying and Blanching Inshell Hazelnuts (Corylus avellana L.) Using Hot Air–Assisted Radio Frequency (HARF) Heating. Food and Bioprocess Technology, pp.1-16.</li> </ol>   <ol start="14"> <li>Li, Y., Xu, R., Xiu, H. and Kong, F., 2022. Development of a small intestinal simulator to assess the intestinal mixing and transit as affected by digesta viscosity. Innovative Food Science & Emerging Technologies, 82, p.103202.</li> </ol>   <ol start="15"> <li>Qin, Z. and Kong, F., 2022. Nanocellulose incorporated oleogel matrix for controlled-release of active ingredients in the lower gastrointestinal tract. International Journal of Biological Macromolecules.</li> </ol>   <ol start="16"> <li>Narasimhan, S. L, Salvi, D., Schaffner, D. W., Karwe, M. V., & Tan, J. (2023). Efficacy of cold plasma-activated water as an environmentally friendly sanitizer in egg washing. Poultry Science, 102893.</li> </ol>   <ol start="17"> <li>Campbell V. M., Hall S., Salvi D. (2023) Antimicrobial Effects of Plasma-Activated Simulated Seawater (PASW) on Total Coliform And Escherichia coli in Live Oysters During Static Depuration. Fishes, 8(8), 396.</li> </ol>   <ol start="18"> <li>Trosan, D., Walther P., Mclaughlin S., Salvi, D., Mazzeo, A., Stapelmann, K. (2023). Analysis of the Effects of Complex Electrode Geometries on the Energy Deposition and Electric Field Measurements of Surface Dielectric Barrier Discharges. Plasma Processes and Polymer. <a href="https://doi.org/10.1002/ppap.202300133">https://doi.org/10.1002/ppap.202300133</a></li> </ol>   <ol start="19"> <li>Date, M., Rivero, W., Tan, J., Specca, D., Simon, J., Salvi, D. and M.V. Karwe (2023). Effect of plasma-activated nutrient solution (PANS) on sweet basil (O. basilicum L.) grown using an ebb and flow hydroponic system. Agriculture, 2023, 13, 443. <a href="https://doi.org/10.3390/agriculture13020443">https://doi.org/10.3390/agriculture13020443</a></li> </ol>   <ol start="20"> <li>Wang, Q., Lavoine, N., & Salvi, D. (2023). Cold atmospheric pressure plasma for the sanitation of conveyor belt materials: Decontamination efficacy against adherent bacteria and biofilms of Escherichia coli and effect on surface properties. Innovative Food Science and Emerging Technologies, 84, 103260. <a href="https://doi.org/10.1016/j.ifset.2022.103260">https://doi.org/10.1016/j.ifset.2022.103260</a></li> </ol>   <ol start="21"> <li>Shah, U., Wang, Q., Kathariou, S., & Salvi, D. (2023). Optimization of Plasma-activated Water for Future Scale-up and Salmonella surrogate validation. Journal of Food Protection, 86 (1), 100029. <a href="https://doi.org/10.1016/j.jfp.2022.100029">https://doi.org/10.1016/j.jfp.2022.100029</a></li> </ol>   <ol start="22"> <li>Wang, Q., Cui, H., Rai, R., Nitin, N., & Salvi, D. (2023). DNA-based Surrogates for Validation of the Microbial Inactivation Process for using Cold Atmospheric Pressure Plasma (CAPP) and Plasma-activated Water (PAW) processing. Journal of Food Engineering, 339, 111267 <a href="https://doi.org/10.1016/j.jfoodeng.2022.111267">https://doi.org/10.1016/j.jfoodeng.2022.111267</a></li> </ol>   <ol start="23"> <li>Dolan, K.D.(3), Mishra, D.K., Muramatsu, Y.(1), Trampel, C.P. 2024. Sequential estimation of inactivation parameters and bootstrap confidence intervals in unsteady-state conduction-heated foods. J. Food Engineering, (361) 111699. https://doi.org/10.1016/j.jfoodeng.2023.111699 2.</li> </ol>   <ol start="24"> <li>Benyathiar, P., Dolan, K.D., Mishra, D.K.(3) 2022. Optimal Design of Complementary Experiments for Parameter Estimation at Elevated Temperature of Food Processing. Foods, 11, 2611. <a href="https://doi.org/10.3390/foods11172611">https://doi.org/10.3390/foods11172611</a></li> </ol>   <ol start="25"> <li>Dolan, K.D.(3), Miranda, R., Schaffner, D.W. 2023. Estimation of Bacteriophage MS2 Inactivation Parameters During Microwave Heating of Frozen Strawberries. J. Food Protection 86 100032, https://doi.org/10.1016/j.jfp.2022.100032</li> </ol>   <ol start="26"> <li>Zhou, X., Zhang, S., Tang, Z., Tang, J., & Takhar, P. S. (2022). Microwave frying and post-frying of French fries [Article]. Food Research International, 159(111663), 1-11.</li> </ol>   <ol start="27"> <li>Shah, Y., & Takhar, P. S. (2023). Capillary pressure in unsaturated food systems: It’s importance and accounting for it in mathematical models. Food Engineering Reviews, 15, 393-419.</li> </ol>   <ol start="28"> <li>Shah, Y., & Takhar, P. S. (2022). Pressure development and volume changes during frying and post-frying of potatoes. LWT-Food Science and Technology, 172, 114243.</li> </ol>   <ol start="29"> <li>Liu, J., Huang, L., An, J., Ma, Y., Cheng, Y., Zhang, R., Peng, P., Wang, Y., Addy, M., Chen, P., Chen, C., Liu, Y., Huang, G., & Ruan, R. (2023). Application of high-pressure homogenization to improve physicochemical and antioxidant properties of almond hulls. Journal of Food Process Engineering, 46(2), e14235.</li> </ol>   <ol start="30"> <li>Xixiang Shuai, David Julian McClements, Qin Geng, Taotao Dai, Roger Ruan, Liqing Du, Yuhuan Liu, Jun Chen, Macadamia oil-based oleogels as cocoa butter alternatives: Physical properties, oxidative stability, lipolysis, and application, Food Research International, Volume 172, 2023, 113098, ISSN 0963-9969.</li> </ol>   <ol start="31"> <li>Xixiang Shuai, Taotao Dai, David Julian McClements, Roger Ruan, Liqing Du, Yuhuan Liu, Jun Chen, Hypolipidemic effects of macadamia oil are related to AMPK activation and oxidative stress relief: In vitro and in vivo studies, Food Research International, Volume 168, 2023, 112772, ISSN 0963-9969.</li> </ol>   <ol start="32"> <li>Zhu Y, Luan Y, Zhao Y, Liu J, Duan Z, Ruan R. Current Technologies and Uses for Fruit and Vegetable Wastes in a Sustainable System: A Review. Foods. 2023; 12(10):1949.</li> </ol>   <ol start="33"> <li>Xixiang Shuai, Taotao Dai, Roger Ruan, Yuhuan Liu, Chengmei Liu, Ming Zhang, Jun Chen, Novel high energy media mill produced macadamia butter: Effect on the physicochemical properties, rheology, nutrient retention and application, LWT, Volume 178, 2023, 114606, ISSN 0023-6438.</li> </ol>   <ol start="34"> <li>Xixiang Shuai, Taotao Dai, Mingshun Chen, Cheng-mei Liu, Roger Ruan, Yuhuan Liu, Jun Chen, Characterization of lipid compositions, minor components and antioxidant capacities in macadamia (Macadamia integrifolia) oil from four major areas in China, Food Bioscience, Volume 50, Part A, 2022, 102009, ISSN 2212-4292.</li> </ol>   <ol start="35"> <li>Kaili Gao, Yuhuan Liu, Tongying Liu, Xiaoxiao Song, Roger Ruan, Shuoru Feng, Xiqing Wang, Xian Cui, OSA improved the stability and applicability of emulsions prepared with enzymatically hydrolyzed pomelo peel insoluble fiber, Food Hydrocolloids, Volume 132, 2022, 107806, ISSN 0268-005X.</li> </ol>   <ol start="36"> <li>Guo J, Qi M, Chen H, Zhou C, Ruan R, Yan X, Cheng P. Macroalgae-Derived Multifunctional Bioactive Substances: The Potential Applications for Food and Pharmaceuticals. Foods. 2022; 11(21):3455.</li> </ol>   <ol start="37"> <li>Gao, K., Liu, T., Cao, L., Liu, Y., Zhang, Q., Ruan, R., Feng, S. and Wu, X. (2022), Feasibility of pomelo peel dietary fiber as natural functional emulsifier for preparation of Pickering-type emulsion. J Sci Food Agric, 102: 4491-4499.</li> </ol>   <ol start="38"> <li>Wu K, Fang Y, Hong B, Cai Y, Xie H, Wang Y, Cui X, Yu Z, Liu Y, Ruan R, et al. Enhancement of Carbon Conversion and Value-Added Compound Production in Heterotrophic Chlorella vulgaris Using Sweet Sorghum Extract. Foods. 2022; 11(17):2579.</li> </ol>   <ol start="39"> <li>Xiefei Zhu, Mingjing He, Zibo Xu, Zejun Luo, Bin Gao, Roger Ruan, Chi-Hwa Wang, Ka-Hing Wong, Daniel C.W. Tsang, Combined acid pretreatment and co-hydrothermal carbonization to enhance energy recovery from food waste digestate, Energy Conversion and Management, Volume 266, 2022, 115855, ISSN 0196-8904.</li> </ol>   <ol start="40"> <li>Xia Meiling, Wang Yunpu, Wu Qiuhao, Zeng Yuan, Zhang Shumei, Dai Leilei, Zou Rongge, Liu Yuhuan, Ruan Roger, Microwave-Assisted Camellia oleifera Abel Shell Biochar Catalyzed Fast Pyrolysis of Waste Vegetable Oil to Produce Aromatic-Rich Bio-Oil, Frontiers in Energy Research, Volume 10, 2022, ISSN 2296-598X.</li> </ol>   <ol start="41"> <li>Siming You, Christian Sonne, Roger Ruan and Peng Jiang. Minimize food loss and waste to prevent crises. Science 376,1390-1390(2022).</li> </ol>   Conference Presentations: <ol> <li>Adedeji A.A., Bruce, A., Chen, D., Davis, K., Fronczak, J., Ganjyal, G., Holt, G., Huang, H., Jin, Q., Joyner, H., Lamsal, B., McKay, S., Nayak, B., Siddons, C., Skonberg, D., and Smith, S. (2023). Designing Active Learning Experiences for Food Processing and Food Engineering Courses: A Cross-Institutional Collaboration. A talk presented at the annual international meeting of Institute of Food Technology (IFT) held in Chicago IL from July 16 – 19, 2023.</li> </ol>   <ol start="2"> <li>Araghi, LR, Adhikari J, Patil B, Adhikari K, Singh RK. (Ultra) high pressure homogenization extends shelf-life and maintains microbial safety and quality of cantaloupe juice. 2023 Institute of Food Technologists Conference, Chicago, IL, July, 2023.</li> </ol>   <ol start="3"> <li>Kong F, Feng J. Characterizing the rheological properties of cellulose nanocrystals in the stomach using a dynamic in vitro model. ICEF 14 conference in Nantes, June 20 to 23, 2023.</li> </ol>   <ol start="4"> <li>Kong F, Feng J. Effect of Nanocellulose and Food Matrix on Nutrient Absorption and Colonic Fermentation. A1511 Annul Grantees' Meeting. Knoxville, TN. August 10-11, 2023.</li> </ol>   <ol start="5"> <li>Lee Y., Bornhorst G., Chen J., Salvi D., Tikekar R., White J., Evaluation of Student Perspectives on Food Engineering Institute of Food Technologists (IFT) FIRST, July 2023, Chicago, IL, USA.</li> </ol>   <ol start="6"> <li>Tammineni, D.K., Wang, Q., Trosan, D., McLaughlin, S., Mazzeo, A., Stapelmann, K., Salvi, D., Surface Dielectric Barrier Discharge Plasma for in-Package Inactivation of E. coli O157:H7 Biofilms on Baby Spinach Leaves, International Association for Food Protection (IAFP) Annual Meeting, Toronto, Canada, July 2023.</li> </ol>   <ol start="7"> <li>Ma, L., Wang, Q., Salvi, D., Nitin N. Development of an enzyme-based surrogate to assess the antimicrobial effectiveness of fresh produce washing, International Association for Food Protection (IAFP) Annual Meeting, Toronto, Canada, July 2023.</li> </ol>   <ol start="8"> <li>Wang, Q., Rivera, J.L., Siliveru K., & Salvi, D. Synergistic effect of PAW and mild heat for E. coli inactivation during wheat tempering and its impact on wheat flour quality. Institute of Food Technologists (IFT) FIRST, July 2023.</li> </ol>   <ol start="9"> <li>Lee, Y., Bornhorst, G., Chen, J., Salvi, D., Tikekar, R., White, J. (2023) Evaluation of student perspectives on food engineering. Presented at 2023 IFT FIRST Annual Event & Expo. Chicago, IL, US. Oral presentation.</li> </ol>   <ol start="10"> <li>Roger Ruan, Juer Liu, Yanling Cheng, Jun An, Yiwei Ma, Paul Chen, Chi Chen, Guangwei Huang. 2023. Clean Label Food and Nutraceutical Ingredients from Almond Hulls. First Precision Nutrition and Health Innovation Conference. Shihezi University. August 1, 2023.</li> </ol>   <ol start="11"> <li>Roger Ruan, Leilei Dai, Nan Zhou, Suman Lata, Yuchuan Wang, Yanling Cheng, Xiangyang Lin, Yunpu Wang, Yuhuan Liu, Kirk Cobb, Paul Chen, Hanwu Lei. 2023. Sustainable Solid Waste Utilization for Circular Economy Development. Invited Speaker of the 3rd International Conference on Sustainable Solid Waste Treatments and Management. Yangling, China. July 29, 2023.</li> </ol>   <ol start="12"> <li>Roger Ruan, Junhui Chen, Dmitri Mataya, Lu Wang, Leilei Dai, Kirk Cobb, Yanling Cheng, Paul Chen, Frank Liu. 2023. Sustainable Safe Animal Production Technologies. 2023 ASABE Annual International Meeting, Omaha, NE. 227 Climate Smart Agrifood Production - Potential Impact on Developing Economies, E-2050-Global Engagement Guest Speaker Session. July 11, 2023.</li> </ol>   <ol start="13"> <li>Junhui Chen, Leilei Dai, Dmitri Mataya, Kirk Cobb, Paul Chen, Roger Ruan* (speaker). 2023. Enhanced treatment of anaerobic digestion effluent through efficient nutrient utilization using stepwise microalgal cultivation. The State of Water: 2023 Water Network Virtual Poster Symposium. University of Minnesota. April 19, 2023.</li> </ol>   <ol start="14"> <li>Roger Ruan, Junhui Chen, Dmitri Mataya, Lu Wang, Leilei Dai, Kirk Cobb, Yanling Cheng, Paul Chen, Frank Liu. 2023. Intervention Technologies to Ensure Pork Supply Chain Food Safety. Walmart Pork Supply Chain Food Safety Project Meeting. April 7, 2023.</li> </ol>   <ol start="15"> <li>Roger Ruan, Junhui Chen, Dmitri Maytag, Lu Wang. 2022. Microalgae as promising biofactory for high value bioproducts and biofuels Production. The 8th Industry-University-Research Conference of Microalgae Branch of China Algae Industry Association and Algae Nutrition and Medicine Summit. Invited Lecture, November 23, 2022</li> </ol>   <ol start="16"> <li>Roger Ruan. 2022. NMR/MRI Analysis of Polymer States and Properties. Niumag Corporation. October 30, 2022. Roger Ruan. 2022. Innovative fiber processing for value-added product development, and Innovative technologies for a sustainable swine industry. Innovhope joint project discussion meeting. October 18, 2022.</li> </ol>   <ol start="17"> <li>Shah, Y. and Takhar, P.S., NoneHybrid Mixture Theory Based Modeling of Unsaturated Transport and Volume Changes During Conventional Frying of Potatoes. IFT Annual Meeting, Chicago, IL, July 16-19, 2023</li> </ol>   <ol start="18"> <li>Casulli KE, Schaffner DW, Dolan KD. 2022. Moving Toward Model-Based Validations for the Nut and Seed Industry: A Peanut Case Study. Conference of Food Engineering. Raleigh, NC. A219. Sep. 20.</li> <li>Dolan, K.D., Miranda, R.C. Schaffner, D.W. Estimation of Norovirus Inactivation Parameters During Microwave Heating of Frozen Strawberries. Conference of Food Engineering, Raleigh, NC. A236. Sep. 20, 2022. Oral.</li> </ol>   <ol start="20"> <li>Mukund V. Karwe and Deepti Salvi. 2021&2022. Applications of Cold Plasma in Hydroponics. New Jersey Agriculture and Vegetables Growers Association Virtual Convention. Salvi, D. 2021.</li> </ol>   <ol start="21"> <li>Mukund V. Karwe and Deepti Salvi. 2020. Applications of Cold Atmospheric Pressure Plasma in Agriculture. BASF, North Carolia.</li> </ol>   <ol start="22"> <li>Effect of cold plasma on physical and quality parameters of hydroponically grown sweet basil. Managing Basil Under Increasingly Challenging Conditions A Virtual Workshop, Hosted by University of Massachusetts Amherst in collaboration with Rutgers, The State University of New Jersey, the University of Florida Institute of Food and Agricultural Sciences and Cornell University as part of our USDA/SCRI/NIFA supported Sweet Basil Research Initiative.</li> </ol>   <ol start="23"> <li>Singh, S.K, Ali, M., Mok, J.H., Liu, H., Korza, G., Setlow, P. and Sastry, SK. 2023. Accelerated Inactivation of Bacterial Spores by Interaction of Electric Fields with Key Spore Components. Presented at the 14th International Congress on Engineering and Food, Nantes, France, June 20-23, 2023.</li> </ol>   <ol start="24"> <li>Singh, S.K, Ali, M., Mok, J.H., Liu, H., Korza, G., Setlow, P. and Sastry, SK. 2023. Accelerated Inactivation of Clostridium sporogenes and Bacillus subtilis by Ohmic heating. Presented at the International Association for Food Protection annual meeting, Toronto, Canada, July 16-19th 2023.</li> </ol>   <ol start="25"> <li>Singh, S.K, Ali, M., Mok, J.H., Liu, H., Korza, G., Setlow, P. and Sastry, SK. 2023. Accelerated Inactivation of Bacterial Spores by Interaction of Electric Fields with Key Spore Components. Presented a poster at the annual meeting of the Institute of Food Technologists, Chicago, IL, July 16-19th 2023</li> </ol>   <ol start="26"> <li>Jun, S. 2023. Non-conventional cold storage regime for food at subzero temperature; challenges and recent developments. 26th International Congress of Refrigeration, August 21 -26, 2023, Paris, France</li> </ol>     Collaborative grants:   <ol> <li>Effect of nanocellulose and food matrix on nutrient absorption and colonic fermentation (USDA NIFA grant no. 2019-67021-29859/project accession no. 1019017.)</li> </ol>   <ol start="2"> <li>Surface modification of cellulose nanocrystals for effective delivery of hydrophilic bioactive compounds in the gastrointestinal tract. (USDA NIFA grant no. 2020-67022-31380/project accession no. 1022164.)</li> </ol>   <ol start="3"> <li>Impact of continuous flow high pressure processing on nutritional and sensory qualities of fruit juices during cold storage. (USDA-NIFA grant no. 2019-67017-29180/ Project accession no. 1018542)</li> </ol>   <ol start="4"> <li>Ubeyitogullari submitted a USDA-NIFA AFRI proposal in collaboration with Purdue University.</li> </ol>   <ol start="5"> <li>Taylor, T., Osburn, W., Bergholz, T., Chen, J. Validation of microbial pathogen control on dried RTE sausages by novel antimicrobial and mathematical approaches. USDA-NIFA, 2023-2027, $621,095</li> </ol>   <ol start="6"> <li>Advancements in Byproduct Processing for Food Application: USDA/SBIR. Highly functional weighting agent by green modification of natural fibers to stabilize flavored oils in beverages. Phase II. Lead by Brock Lundberg of Fiberstar. 9/1/2022-8/31/2024. $600,000 USDA/Almond Board of California. Safety Assessment of Almond Hull as a Novel Food and Food Ingredient. 4/1/2022 – 1/1/2024. $235,000.</li> </ol>   <ol start="7"> <li>Effective Grain Quality Enhancement via Non-Thermal Technologies: Cargill Inc. Nonthermal Plasma Processing of Oils. 05/31/2023 - 11/30/2023. $48, 282. Ardent Mills. Microwave Disinfection of Wheat Kernels. 05/31/2023 - 11/30/2023. $48, 282.</li> </ol>   <ol start="8"> <li>Dolan collaborated with Prof. Mishra (IN) in submitting a 2023 USDA AFRI grant proposal, “Advancing Use of Modeling Methods to Improve Low-Moisture Food Safety At Elevated Temperatures” (pending).</li> </ol>   <ol start="9"> <li>USDA NIFA AFRI Biorefining and Biomanufacturing funded grant "Converting plant fiber-based biowastes from agricultural and food production to sustainable, economically viable, and hydrophobic molded pulp packaging products". Purdue is a collaborator.</li> <li>NIFA 2022-67017-36290 collaborative with UConn Health</li> </ol>

Impact Statements

5. Continued a multi-institutional initiative to provide opportunities for graduate students to interact with researchers from across the country through a new, online multi-institutional course, bring a diverse group of speakers and topics together to expand research horizons of graduate students and improve their engagement, and provide a broad perspective of innovation as applied to food engineering.