NC1023: Engineering for food safety and quality

(Multistate Research Project)

Status: Active

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SAES-422 Reports

Annual/Termination Reports:

[01/02/2026]

Date of Annual Report: 01/02/2026

Report Information

Annual Meeting Dates: 10/05/2025 - 10/07/2025
Period the Report Covers: 01/01/2025 - 12/31/2025

Participants

Brief Summary of Minutes

Accomplishments

NC 1023 Station Reports (2024-2025)   Accomplishments Summary: <ul> <li>Developed innovative food products and ingredients using sustainable processing and advanced technologies, with comprehensive analysis of their physical, chemical, and biological properties.</li> <li>Created predictive models and tools to enhance food safety and food quality. Developed a database for food physics.</li> <li>Established an online resource hub featuring research seminar videos and fostering collaborative student learning through a multi-institutional food engineering seminar course.</li> </ul>   Outputs & Station Collaboration Activities: <ol> <li>AR: Prof. Ubeyitogullari presented the report for Arkansas Station.</li> </ol>   Objective 2 Collaborations with other stations <ul> <li>Dr. Ubeyitogullari collaborated with Purdue (Dr. Mishra) to analyze aerogel-based packaging materials and developed a USDA proposal together.</li> </ul> Objective 4 Collaborations with other stations <ul> <li>Dr. Ubeyitogullari delivered a lecture on 3D food printing at the NC1023 seminar series in 2022.</li> <li>Dr. Ubeyitogullari collaborated with Ohio station (Dr. Kaletunc) in developing a 3D food printing workshop pre-CoFE.</li> </ul> <ul> <ul> <li>3D Food Printing as a Prototyping and Processing Tool: Principles and Practical Considerations</li> </ul> </ul> <ul> <li>Dr. Ubeyitogullari collaborated with California (Drs. Nitin, Bornhorst), Maryland (Dr. Tikekar), New Jersey (Dr. Karwe), and North Carolina (Dr. Salvi) stations on developing articles/stories on ultra-processed foods.</li> </ul> Areas Seeking Collaboration <ul> <li>Dr. Ubeyitogullari is looking for collaboration in developing Food Processing Lab for undergraduate students.</li> </ul>   <ol> <li>CA: Prof. Bornhorst presented the report for California Station</li> </ol>   Objective 1 Collaborations with other stations <ul> <li>Prof. Bornhorst collaborated with MD Station (Tikekar) on characterization of Salmonella survival during simulated gastrointestinal digestion of food and emulsion systems and a joint publication was submitted.</li> <li>Prof. Nitin collaborated with NC Station (Salvia) on plasma processing. </li> </ul>   Areas Seeking Collaboration <ul> <li>Prof. Bornhorst is seeking collaboration on non-invasive technologies to monitor structural changes and mass transport in foods (during digestion)</li> <li>Prof. Gravelle is looking for collaborations on multi-scale characterization and applications of structured lipid systems</li> </ul> Objective 2 Collaborations with other stations <ul> <li>Prof. Nitin collaborated with WSU (Dr. Huang and Dr. Zhu) to develop a novel method for sanitation verification of food contact surfaces. This has resulted in a recently funded grant from USDA-NIFA in 2025, led by Dr. Huang at WSU. </li> </ul>   Areas Seeking Collaboration <ul> <li>Prof. Nitin is seeking collaboration on developing sustainable biomaterials for packaging and other related applications.</li> <li>Prof. Gravelle is seeking collaboration on biopolymer films and coatings</li> </ul>   Objective 3 Collaborations with other stations <ul> <li>Prof. Nitin collaborated with Oregon State University (Dr. Ma) to develop a novel AI-based method for the detection of spoilage yeast in food systems, led by Dr. Ma @ OSU. This has resulted in a recently funded grant by USDA-NIFA in 2025</li> </ul>   Areas Seeking Collaboration <ul> <li>Profs. Nitin and Bornhorst are seeking collaboration in collecting/collating protein functionality data for development of machine learning models </li> </ul>   Objective 4 Collaborations with other stations <ul> <li>Profs. Nitin & Bornhorst (UCD) collaborated with UMD-UNL et al. in development of the Multi-Institutional Seminar Course (UCD hosted zoom seminars and videos).</li> <li>Prof. Bornhorst (UCD) collaborated with NY station (Datta) in use and evaluation of online food science course materials in undergraduate food science courses.</li> </ul>   Areas Seeking Collaboration <ul> <li>Profs. Bell and Nitin are interested in collaborating with other stations to develop a course on Alternative Proteins, including plant, fungal, and cellular agriculture. The first iteration of this class will be offered at UCD in Winter, 2026.</li> <li>Prof. Bornhorst has developed online educational materials (undergraduate level) on food digestion and food functionality as well as basic computer aided design (CAD) skills using OnShape and is looking for collaboration to utilize online videos and materials (videos, quizzes, problem sets, activities).</li> </ul>   <ol> <li>DE: Prof. Tan presented the report for Delaware Station</li> </ol>   Objective 1 Collaborations with other stations <ul> <li>Station DE (Dr. Juzhong Tan) collaborated with station NJ (Dr. Tianming Yao) to develop a hyperspectral imaging method to determine resistant starch content in puff snack and meat analog by combing AI models. </li> <li>Station DE (Dr. Juzhong Tan) collaborated with station NJ (Dr. Tianming Yao) to determine the impacts of processing induced microbial accessible carbohydrates (MACs) on the profiles of gut microbiota.  </li> <li>Station DE (Dr. Juzhong Tan) collaborated with station NY (Chang Chen), ND (Dr. Minwei Xu), and VT(Yiming Feng) to organize symposium on hyperspectral imaging and AI model for rapid food quality determination. </li> </ul> Areas Seeking Collaboration <ul> <li>Any scalable and feasible in-line detection technologies. </li> <li>Processing-gut microbiome</li> </ul>   Objective 2 Collaborations with other stations <ul> <li>Station DE (Dr. Juzhong Tan) collaborated with station NJ (Dr. Tianming Yao) to scalable plasma reactors for modifying the structure of biomass wastes. </li> <li>Station DE (Dr. Juzhong Tan) collaborated with station DE (Dr. Haiqiang Chen) to developed UV+Plasma unit to investigate the synergic antimicrobial effects on several foodborne pathogens. </li> </ul> Areas Seeking Collaboration <ul> <li>Plasma, nanotechnologies, and extrusion.</li> </ul>   Objective 4 Areas Seeking Collaboration <ul> <li>Station DE (Dr. Juzhong Tan) is looking forward to collaborating with other stations to offer the NC1023 seminar series for 2025-2030</li> </ul>   <ol> <li>GA: Prof. Singh presented the report for Georgia Station. </li> </ol>   Objective 1 Collaborations with other stations <ul> <li>Station 1 (Dr. Kong) collaborated with station 2 (Dr. Lin) to characterize the behavior of nanocellulose during digestion. This provided novel applications for nanocellulose including encapsulation of probiotics.</li> </ul> Areas Seeking Collaboration <ul> <li>Station 1 (Dr. Kong) is seeking collaboration on physical, chemical and biological properties during simulated digestion.</li> </ul> Objective 2 Collaborations with other stations <ul> <li>Station 1 (Dr. Singh) collaborated with station 3 (Dr. Patil) to develop ultra high-pressure homogenization of fruit juices to enhance their nutritional quality while maintaining safety.</li> </ul> Objective 4 Collaborations with other stations <ul> <li>Station 1 (Dr. Kong) collaborated with station 4 (Sablani) to implement online teaching modules in the Advanced Food Processes course. </li> </ul> Areas Seeking Collaboration <ul> <li>Station (Dr. Kong) is looking forward to collaborating with other stations to develop novel educational tools for 2025-2030. A new faculty (Dr. Bala) is also interested in collaboration.</li> </ul>   <ol> <li>HI: Prof. Jun’s Postdoc presented the report for Hawaii Station.</li> </ol> Objective 1   Areas Seeking Collaboration <ul> <li>HI Station has a project on enhancing the stability of solid lipid nanoparticles for the efficient delivery of bioactive compounds through the application of supercooling technology and is looking for collaboration for encapsulation and bioaccessibility</li> </ul>   Objective 2 Areas Seeking Collaboration <ul> <li>Collaboration on vibration and mechanical stress analysis (accelerometer measurements, cold-chain simulation) to evaluate the effect of transport-induced stress on supercooled states.</li> <li>Collaboration on thermal fluctuation control and modeling to investigate the influence of temperature cycling and Gibbs free energy dynamics on stability.</li> </ul>   Objective 3 Areas Seeking Collaboration <ul> <li>HI Station has a project working on electric and magnetic field-based supercooling technology to ensure the freshness in the food supply chain and is looking for collaboration on Digital-Twin system development and sample property analysis.</li> </ul>   <ol> <li>IL: Prof. Takhar presented the report for Illinois Station. New members (Prof. Yi-Cheng Wang and Prof. Mohammed Kamruzzaman, Prof. Amir Malvandi, Prof. Oguz Ozturk) were introduced.  </li> </ol>   Objective 1 Collaborations with other stations Prof. Ozturk collaborated with Prof. Bruce Hamaker of INDIANA station and Prof. Campanella of OHIO station to characterize plant-based protein blends from different sources. Objective 2 Areas Seeking Collaboration <ul> <li>Illinois Station (Dr. Yi-Cheng Wang) is seeking collaborators on the modeling and simulation of quality changes in low-moisture foods under various storage conditions.</li> </ul>   Objective 3 Collaborations with other stations <ul> <li>Prof. Pawan Takhar collaborated with [Washington State University] on microwave and conventional frying of foods. A prototype with two microwave power sources (2.45 GHz and 5.8GHz) was developed, and Hybrid Mixture theory Based multiscale model was developed and solved.</li> <li>Prof. Pawan Takhar collaborated with [University of Arkansas] on pore-scale modeling of gas transport in a bed of low moisture foods (basil leaves). Regions with low accessibility to sterilizing gas were identified. Using pore scale visualization, strategies for reducing such regions were recommended to the food industry for enhancing safety of low moisture foods.</li> <li>Prof. Kamruzzaman collaborated with [Michigan State University, and Mississippi state university] to develop data-driven optical sensing  technology for sweet potato based on physical properties and other quality attributes.  </li> </ul> Areas Seeking Collaboration <ul> <li>Prof. Kamruzzaman is looking for collaboration in AI-driven data modeling with optical sensing data such as NIR spectroscopy, FTIR spectroscopy, and hyperspectral imaging.</li> <li>Illinois Station (Dr. Amir Malvandi) is seeking collaborators on the modeling and simulation using hybrid physics and AI based models</li> <li>Prof. Pawan Takhar is seeking collaborations on solute/species transport in foods and pedagogical methods for improving student learning.</li> </ul>   <ol> <li>KY: Prof. Adedeji presented the report for Kentucky Station.</li> </ol>   Objective 2 Areas Seeking Collaboration <ul> <ul> <li>Malting time reduction – photon induced abiotic stress to accelerate hydrolytic enzyme accumulation</li> </ul> </ul> <ul> <ul> <li>Nondestructive dormant and nonviable seed detection – hyperspectral imaging & ML</li> </ul> </ul> <ul> <ul> <li>Beta-glucan synthesis modulation – conditioning, beta-glucanase enhancer.</li> </ul> </ul> Objective 3 Collaborations with other stations Working on developing AI/DL models based on big data from hyperspectral imaging and RGB sensors to detect and quantify allergen sources in foods. We are developing reconstruction algorithms for HSI data from RGB data. Objective 4 Collaborations with other stations <ul> <li>KY, IO, WSU, UMaine, VT spent the last year to work on one of the manuscripts from our USDA HEC project … There were weekly meetings to evaluate data, discuss outcome, write and edit the manuscript. The manuscript is currently under review for publication in Journal of Food Science.</li> </ul> Areas Seeking Collaboration <ul> <li>Open to collaboration on pedagogical approach to improve learning outcome</li> </ul>   <ol> <li>MD: Prof. Tikekar presented the report for Maryland Station</li> </ol>   Objective 1 Collaborations with other stations <ul> <li>Tikekar Collaborated with Prof. Bornhorst from California station to characterize survival of natural microbiome during simulated gastric digestion</li> </ul>   Areas Seeking Collaboration <ul> <li>Characterize metabolites produced by natural microbiomes in simulated ‘guts’</li> </ul> Objective 2 Collaborations with other stations <ul> <li>Tikekar collaborated with Delaware and California stations to evaluate Biochar for improving produce yield, and soil and plant microbiome (USDA-NRCS project)</li> </ul> Areas Seeking Collaboration <ul> <li>How processing technologies alter natural microbial communities of food ingredients</li> </ul> Objective 4 Collaborations with other stations <ul> <li>Tikekar collaborated with MD, NE, NC, OH, IN, NY, CA, MN, TN, MO and other stations on NC-1023 multi-institutional seminar series.</li> </ul> Areas Seeking Collaboration <ul> <li>Improve and refine the seminar series and explore collaboration on Extension activities <ul> <li>PCQI course</li> <li>Science of Food Safety</li> </ul> </li> </ul>   <ol> <li>MI: Prof. Jiyoon Yi present presented the report for Michigan Station.</li> </ol>   Objective 1           Collaborations with other stations <ul> <li>Dolan 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.</li> </ul> Areas Seeking Collaboration <ul> <li>Dolan and Mishra are looking to collaborate with anyone who needs thermal properties of foods at temperatures up to 140 oC.</li> </ul> Objective 2 Collaborations with other stations <ul> <li>Marks 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.</li> </ul> . Objective 3            Collaborations with other stations <ul> <li>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.</li> <li>Prof. Dolan collaborated with Prof. Mishra (IN) in submitting a 2024 USDA AFRI grant proposal, “Advancing Use of Modeling Methods to Improve Low-Moisture Food Safety At Elevated Temperatures” (not funded).</li> </ul>     Areas Seeking Collaboration <ul> <li>Dolan and Mishra are looking to collaborate with anyone on estimation of parameters in mathematical models using data.</li> <li>Yi seeks collaborations on data-driven modeling, including classification/regression, time-series predictions, and custom models for high-dimensional datasets.</li> </ul> Objective 4 Collaborations with other stations <ul> <li>Liu is collaborating with Prof. Datta (NY) on teaching FS students thermal processing using Datta’s simulation software.</li> <li>Mishra (IN Station) collaborated with Prof. Dolan to teach part of Better Process Control School in-person at MSU.</li> <li>Dolan started a new online self-paced Better Process Control School (BPCS) with Prof. Mishra teaching part of the course. <a href="https://www.canr.msu.edu/fshn/Non-Credit-Courses/bpcs">https://www.canr.msu.edu/fshn/Non-Credit-Courses/bpcs</a></li> </ul> Areas Seeking Collaboration <ul> <li>Prof. Liu is looking to collaborate with anyone on evaluation of nutritional value of the fermented food ingredients in  food processing.</li> <li>Dr. Yi seeks collaborations on AI/machine learning educational resources for food systems (currently teaches “ML for Biosystems Engineering”, blending math and programming).</li> </ul>   <ol> <li>MO: Prof. Krishnaswamy presented the report for Missouri Station</li> </ol>   Objective 1 Collaborations with other stations <ul> <li>Missouri station (Prof. Krishnaswamy) collaborated with New Jersey station (Prof. Karwe). MO station analyzed the amino acid profiles of pearl millet and barnyard millet for New Jersey Station.</li> <li>MO station and New Jersey station collaborated on extrusion of millets samples.</li> </ul>   Areas Seeking Collaboration <ul> <li>MO Station (Prof. Krishnaswamy) is seeking collaboration on understanding the properties of neglected and underutilized crops (NUCs).</li> </ul>   Objective 2 Collaborations with other stations <ul> <li>Prof. Vardhanabhuti (MO station)  collaborated with Prof. Mishra (Purdue station) on small and medium scale soy processing of identity-preserved (IP) soybeans. </li> <li>Prof. Krishnaswamy (MO station) collaborated with Prof. Moncada (NC station) to quantify and develop sustainable processing methods for American Elderberries </li> </ul> Areas Seeking Collaboration <ul> <li>Prof. Vardhanabhuti is developing of novel food ingredients and is looking for collaboration. </li> <li>Prof. Krishnaswamy is looking for collaboration on sustainable food processing to address food and nutrition security.</li> </ul>   Objective 4 Collaborations with other stations <ul> <li>MO Station (Prof. Krishnaswamy) participated in NC1023 seminar series in Spring 2021, Spring 2022, Spring 2023, Spring 2024 and Spring 2025.</li> </ul> Areas Seeking Collaboration Prof. Krishnaswamy is looking forward to collaborating with other stations to offer the NC1023 seminar series for 2025-2030   <ol> <li>NC: Prof. Salvi presented the report for North Carolina Station.</li> </ol>   Objective 1 Areas Seeking Collaboration North Carolina Station (Dr. Zheng) is looking for collaboration in this area. His team has established capabilities for characterizing ingredient functionalities (physicochemical properties, rheological properties, colloidal and interfacial properties   Objective 2 Collaborations with other stations <ul> <li>North Carolina Station (Dr. Yang) collaborated with the Oregon station (Dr. Wang) to assess the sustainability of non-thermal food technologies. </li> <li>North Carolina Station (Dr. Salvi)  continued collaboration with California Station (Dr. Nitin) to develop novel methods for determining the dosimetry of plasma technologies.</li> <li>North Carolina Station (Dr. Salvi) collaborated with NJ station (Dr. Karwe) and IA station(Dr. Silva) on characterization of plasma-activated water.</li> <li>Dr. Salvi collaborated with Arkansas (Dr.Ubeyitogullari), California (Drs. Nitin, Bornhorst), Maryland (Dr. Tikekar), and New Jersey (Dr. Karwe) stations on developing articles/stories on ultra-processed foods.</li> <li>North Carolina Station (Drs. Salvi and Yang) collaborated with Oregon Station(Yanyun Zhao) and Ohio stations applying for NSF IUCRC preliminary proposal.  </li> <li>North Carolina Station (Dr. Salvi) collaborated  with Oregan Station  (Drs. Luyao Ma and Qingyang Wang) andUC Davis (Dr. Nitin Nitin) to develop user-friendly surrogates and their quantification methods for verifying food processing.</li> </ul>   Areas Seeking Collaboration <ul> <li>North Carolina Station (Dr. Yang) is seeking collaboration on the sustainability assessment of non-thermal technologies in food processing.</li> </ul>     Objective 3 Collaborations with other stations <ul> <li>North Carolina Station (Dr. Salvi) collaborated with California Station (Dr. Nitin) to develop machine learning for defining models for the dosimetry of plasma technologies </li> </ul>   Objective 4 Collaborations with other stations <ul> <li>North Carolina Station (Dr. Salvi) participated in the NC 1023 seminar series in Spring 2021, Spring 2022, Spring 2023, Spring 2024, and Spring 2025.</li> <li>North Carolina Station (Dr. Zheng) participated in the NC 1023 seminar by giving a virtual presentation titled “On the road to understanding food structure”. </li> </ul> Areas Seeking Collaboration <ul> <li>North Carolina Station (Dr. Salvi) is looking forward to collaborating with other stations to offer the NC 1023 seminar series for 2025-2030.</li> <li>North Carolina Station (Dr. Salvi) is looking for collaboration and sharing experiences from a flipped undergraduate class on Principles of Food and Bioprocess Engineering. </li> </ul>   <ol> <li>ND: Prof. Clementson presented the report for North Dakota Station</li> </ol>   Objective 1 Areas Seeking Collaboration <ul> <li>Station 1 (Dr. Monono) is seeking collaboration</li> </ul> Objective 2 Collaborations with other stations <ul> <li>North Carolina Station (Dr. Salvi) participated in the NC 1023 seminar series in Spring 2021, Spring 2022, Spring 2023, Spring 2024, and Spring 2025.</li> <li>North Carolina Station (Dr. Zheng) participated in the NC 1023 seminar by giving a virtual presentation titled “On the road to understanding food structure”. </li> </ul> Areas Seeking Collaboration <ul> <li>North Carolina Station (Dr. Salvi) is looking forward to collaborating with other stations to offer the NC 1023 seminar series for 2025-2030.</li> <li>North Carolina Station (Dr. Salvi) is looking for collaboration and sharing experiences from a flipped undergraduate class on Principles of Food and Bioprocess Engineering. </li> </ul>   Objective 4 Areas Seeking Collaboration <ul> <li>Station (Drs. Monono and Xu) is looking forward to collaborating with other stations to offer the NC1023 seminar series for 2025-2030</li> </ul>   <ol> <li>NJ: Prof. Karwe presented the report for New Jersey Station.</li> </ol>   Objective 1 Collaborations with other stations <ul> <li>New Jersey station (Dr. Karwe) collaborated with Missouri station (Dr. Krishnaswamy). Missouri station helped New Jersey station in obtaining the amino acid profiles of pearl millet from Texas and barnyard millet from India. The amino acid profile of pearl millets from Texas was found to be substantially different than of the pearl millets from Missouri. </li> <li>Missouri station shared the amino acid profiles for proso and kodo millets with New Jersey Station.</li> <li>New Jersey station made extruded proso millets samples for Missouri station.</li> </ul> Areas Seeking Collaboration <ul> <li>   On any projects involving millets.</li> </ul>   <ol> <li>NY-Ithaca: Prof. Datta presented the report for NY-Ithaca Station.</li> </ol>   Objective 1 Collaborations with other stations <ul> <li>Station NY-Ithaca (Ashim Datta) collaborated with WA station (Shyam Sablani) in populating the food knowledge base with glass transition properties</li> </ul> Areas Seeking Collaboration Station NY-Ithaca (Datta) is seeking collaboration in <ol> <li>the following three areas in the just completed food properties knowledge base (<a href="https://propinsight.food/">https://propinsight.food/</a>):</li> <ol> <li>Making your own measured data and correlation equations instantly available to the world through the crowdsourcing option built into the platform. This way, you will be contributing to this community resources, helping it grow.</li> <li>Using the database to compare your measured data with literature data, spending only a few minutes instead of hours</li> <li>Using it in research, like integrating it with your food processing simulation building. </li> </ol> <li>Developing a repository for digital resources for the food physics and simulation community</li> </ol>   Objective 2 Collaborations with other stations <ul> <li>Cornell AES, i.e., NY-Ithaca, (Dr. Moraru) collaborated with NYS AES (Dr. Chen, Dr. Padilla-Zakour)to develop a Microwave Vacuum Drying process for valorizing grape pomace for functional food ingredients and developing fruit and vegetable snacks.</li> </ul>   Objective 3 Areas Seeking Collaboration <ul> <li>Station NY-Ithaca (Datta) is seeking collaboration with other stations in mechanistic modeling of processes, generally covering fluid flow, heat transfer, and mass transfer, together with shape changes.</li> <li>Station NY-Ithaca (Datta) is seeking collaboration on sharing understanding of surrogate model building from mechanistic models</li> </ul>   Objective 4 Collaborations with other stations <ul> <li>Station NY-Ithaca (Datta) collaborated in the use (and impending use) of learning modules in CA, MI, MO, WA, and WI stations.</li> </ul> Areas Seeking Collaboration Station NY-Ithaca (Datta) is seeking collaboration in the following three areas: <ol> <li>Use of the just completed food properties knowledge base to promote active and simulation-based learning in a food engineering, processing, or properties course. Details are at <a href="https://propinsight.food/">https://propinsight.food/</a> </li> <li>Use of learning modules in a specific topic or an entire course in 1) food physics or 2) food process modeling. Examples of individual modules are puffing, drying, food physics, thermal processing. See: <a href="https://blogs.cornell.edu/food-physics/">https://blogs.cornell.edu/food-physics/</a> </li> </ol> Use (or development) of active learning resources like worksheets for problem solving that engages the students and have been quite effective.   <ol> <li>NY-SAES: Prof. Chen presented the report for NY-SAES Station.</li> </ol>   Objective 1 Collaborations with other stations <ul> <li>NYS AES (Dr. Chen) collaborated with NYS AES (Dr. Jiang, Dr. Bates) to develop a machine learning-assisted hyperspectral imaging for determining grape quality.</li> </ul> Areas Seeking Collaboration <ul> <li>NYS AES (Dr. Chen) is seeking collaboration on advanced sensing technologies for non-destructive food properties evaluation and prediction.</li> </ul>   Objective 2 Collaborations with other stations <ul> <li>NYS AES (Dr. Chen, Dr. Padilla-Zakour) collaborated with Cornell AES (Dr. Moraru) to develop a Microwave Vacuum Drying process for valorizing grape pomace for functional food ingredients and developing fruit and vegetable snacks.</li> </ul>   Areas Seeking Collaboration <ul> <li>NYS AES (Dr. Chen) is seeking collaboration on developing hurdle technologies to improve the safety and quality of ready-to-eat low moisture foods.</li> </ul>   Objective 3 Collaborations with other stations <ul> <li>NYS AES (Dr. Chen) developed a data-driven models on the microwave vacuum drying process.</li> </ul> Areas Seeking Collaboration <ul> <li>Station 1 (Dr. Chen) is seeking collaboration on developing hybrid mechanistic and data-driven models on microwave vacuum drying process</li> </ul>   Objective 4 Collaborations with other stations <ul> <li>NYS AES (Dr. Chen) participated in NC1023 seminar series in Spring 2024 with Cornell AES (Dr. Moraru) and gave a talk on drying technologies.</li> <li>NYS AES (Dr. Padilla-Zakour) participated in NC1023 seminar series in Spring 2024 with Cornell AES (Dr. Moraru) and gave a talk on membrane technologies.</li> <li>NYS AES (Dr. Padilla-Zakour) and Cornell AES (Dr. Moraru) hosted a Membrane Workshop on Aug 19-20, 2025 and attracted 36 registered attendees.</li> </ul> Areas Seeking Collaboration <ul> <li>NYS AES (Dr. Chen) is looking forward to collaborating with other stations to offer the NC1023 seminar series for 2025-2030 on value added food processing.</li> </ul>   <ol> <li> OH: Members were not present in person. Prof. Sastry submitted the report for the Ohio Station, along with a tribute to Prof. Heldman. </li> </ol>   Objective 1 Collaborations with other stations <ul> <li>Ohio (Dr. Sudhir Sastry) collaborated with Connecticut (Dr. Peter Setlow) to characterize the specific spore molecules targeted by ohmic heating, which helped explain the reason(s) for accelerated inactivation during this process.</li> <li>Ohio (Dr. V.M. Balasubramaniam) collaborated with Cornell (Dr. Abby Snyder) to evaluate effectiveness of superheated steam as a sanitation method for dry food processing plant environment</li> <li>Ohio (Dr. V.M. Balasubramaniam) collaborated with Michigan State University (Dr Ilce Medina-Meza) to evaluate potential lipid oxidation in human breast milk after high pressure processing treatment</li> </ul> Ohio (Dr. V.M. Balasubramaniam) collaborated with USDA ARS (Dr. Howard Zhang), Washinton State Univeristy (Dr. Gutavo Barbosa Canovas), and Oregon State University (Dr. Daniel Farkas) to edit and publish 2nd edition of nonthermal processing technologies for food. Several other stations contributed various book chapters Objective 3 Collaborations with other stations <ul> <li>Ohio (Dr. Sudhir Sastry) collaborated with Michigan(Dr. Kirk Dolan) to model the inactivation of sporeforming bacteria under nonisothermal conditions using approaches from inverse problems</li> </ul>     <ol> <li>OR: Prof. Zhao presented the report for Oregon Station. Prof. Qingyang Wang was elected as Secretary. New members (Prof. Qiao Ding, Prof. Jooyeoun Jung, Prof. Luyao Ma) participated in the 3-minute pitch presentation. </li> </ol>   Objective 1 Collaborations with other stations <ul> <li>OSU has been establishing a database of various agri-food byproducts (plant and seafood based), including samples from New Mexico Station. </li> </ul> Areas Seeking Collaboration <ul> <li>We are looking for collaboration to expand the database and utilization of both liquid and solid forms of byproducts as functional food ingredients, fibers for packaging, and other value-added utilizations, as well as better tool to characterize the materials. </li> </ul> Objective 2 Collaborations with other stations <ul> <li>OSU (Yanyun Zhao) collaborated with NC and Ohio stations applying for NSF IUCRC preliminary proposal.  </li> <li>OSU (Yanyun Zhao) collaborated with New Mexico with a plan applying USDA NIFA SAS grant for transforming agri-food byproducts into packaging and other high-value bioproducts – waiting for updated RFA now. </li> <li>Jooyeoun Jung and Yanyun Zhao are collaborating with Purdue (Dr. Jen-Yi Huang) to conduct life cycle assessment of sustainable packaging using materials extracted from agri-food byproducts.</li> <li>Qingyang Wang collaborated with NC Station (Dr. Minliang Yang) on a review article on sustainability aspects of nonthermal technologies for juice processing. </li> <li>Luyao Ma and Qingyang Wang collaborated with UC Davis (Dr. Nitin Nitin) and NC State (Dr. Deepti Salvi) to develop user-friendly surrogates and their quantification methods for verifying food processing.</li> </ul> Areas Seeking Collaboration <ul> <li>We are interested in expanding collaboration in this area.</li> </ul>   Objective 3 Collaborations with other stations <ul> <li>Luyao Ma collaborated with UC Davis (Dr. Nitin Nitin) in developing a novel machine learning-based imaging method for rapid detection of foodborne pathogens in food.</li> <li>Luyao Ma developed AI-enabled multimodal sensors to predict fruit quality and shelf life.</li> </ul> Areas Seeking Collaboration <ul> <li>Luyao Ma is seeking collaboration on scaling up the AI-driven multimodal sensing in food quality assessment.</li> </ul> Objective 4 Collaborations with other stations <ul> <li>Qingyang Wang collaborated with NY Station (Dr. Chang Chen) on a proposal focused on workforce training development in fruit & vegetable postharvest processing. Proposal title: Developing Skilled Workforce Training in Fruit & Vegetable Drying and Freezing</li> <li>Luyao Ma led an AI for Food Science workshop in September 2025, introducing the history of AI and discussing its applications in food safety and quality assessment.</li> </ul> Areas Seeking Collaboration <ul> <li>We are looking forward to collaborating with other stations to expand student education and workforce development.</li> </ul>   <ol> <li>SD:  Prof. Yang presented the report for South Dakota Station. Prof. Muthukumarappan presented about the Chair position open at SDSU. </li> </ol>   Objective 1 Collaborations with other stations <ul> <li>In collaboration with Washington Station, Dr. Ren Yang is measuring the thermal resistance of various foodborne pathogens in isothermal and constant humidity environments that are relevant to baking and roasting processes.</li> </ul> Areas Seeking Collaboration <ul> <li>Dr. Ren Yang developed a method to quantify the impact of food composition (sugar, acid, and antimicrobial compounds) on the thermal resistance of microorganisms under dry conditions. He is seeking collaboration on expanding this research interest.</li> </ul>   Objective 2 Collaborations with other stations <ul> <li>Dr. Lin Wei collaborated with Dr. Abdus Sobhan from Mississippi Station to promote sustainable and safe food supplies and healthy communities in Mississippi using biochar-based biosensors.</li> <li> Dr. Ren Yang collaborated with Delaware Station (Dr. Juzhong Tan) to develop surface sanitation technology using pulsed UV lasers.</li> </ul> Areas Seeking Collaboration <ul> <li> Dr. Ren Yang is seeking collaborations on expanding the application of laser-based technology for food processing and food safety.</li> </ul>   Objective 3 Areas Seeking Collaboration <ul> <li>SD Station (Drs. Yang & Muthu) is seeking collaboration in quantifying short-lived species in cold plasma water treatment. His preliminary work indicated that the generation of ozone is highly relevant to the reduction of bacteria in water. However, the efficacy of indirect plasma treatment (PAW) significantly reduced which is likely due to the quick decay of short-lived species.</li> </ul>   <ol> <li>TN:  Prof. Wu presented the report for Tennessee Station</li> </ol>   Objective 2 Collaborations with other stations <ul> <li>Station TN (Dr. Qixin Zhong) collaborated with stations CA (Drs. Alda Pires and Luxin Wang), GA (Drs. Faith Critzer and Laurel Dunn), VA (Drs. Steven Rideout and Laura Strawn), and WA (Dr. Claire Murphy) to develop novel edible antimicrobial coatings to improve the safety and extend the shelf life of organic fruits and vegetables.</li> </ul> Areas Seeking Collaboration <ul> <li>Station TN is interesting in expanding collaboration in this area.</li> </ul> Objective 3 Collaborations with other stations <ul> <li>Station TN (Dr. Jiajia Chen) collaborated with station TX (Dr. Matthew Taylor and Dr. Wesley Osburn) and station MI (Dr. Teresa Bergholz) to develop mechanistic models to simulate fermentation and drying processes of sausages and predict inactivation of pathogens. </li> </ul> Areas Seeking Collaboration <ul> <li>Station TN is interesting in expanding collaboration in this area.</li> </ul> Objective 4 Collaborations with other stations <ul> <li>Station TN (Dr. Jiajia Chen) participated in NC1023 seminar series in Spring 2021, Spring 2022, Spring 2023, Spring 2024 and Spring 2025.</li> <li>Station TN (Dr. Jiajia Chen) used Station NY (Dr. Ashim Datta)’s Food Physics Engineering course contents in the food engineering education in TN. </li> </ul> Areas Seeking Collaboration <ul> <li>Station TN is looking forward to collaborating with other stations to offer the NC1023 seminar series for 2025-2030. </li> </ul>   <ol> <li>TX:  Prof. Castell-Perez sent the report for Texas Station</li> </ol> Objective 1 Areas Seeking Collaboration <ul> <li>Texas Station (Dr. Castell-Perez) is seeking collaboration on protein extraction alternative methods and characterization of new ingredients.</li> </ul> Objective 2 Areas Seeking Collaboration <ul> <li>Texas Station (Dr. Castell-Perez and Moreira) are seeking collaboration on validation methods of active films for food safety.</li> </ul> Objective 3 Areas Seeking Collaboration <ul> <li>Texas Station (Dr. Moore) is seeking collaboration on further applications and validation of Atmospheric Cold Plasma.</li> <li>Dr. Moreira is seeking collaboration on data-driven models of drying ad other thermal process of foods.</li> </ul> Objective 4 Areas Seeking Collaboration <ul> <li>Texas Station (Dr. Moore) is looking forward to collaborating with other stations to offer the NC1023 seminar series for 2025-2030.</li> <li>Texas Station (Dr. Castell-Perez) is seeking collaboration on novel approaches to teaching Food Engineering to non-engineers.</li> </ul>     <ol> <li>WA:  Prof. Huang presented the report for Washinton Station</li> </ol> Objective 1 Areas Seeking Collaboration <ul> <li>Station WSU (Dr. Ganjyal) can analyze the macro components of food ingredients, characterize thermal and rheological properties, and processing of the same.</li> </ul> Objective 2 Collaborations with other stations <ul> <li>Station WSU (Dr. Huang) collaborated with station UC Davis (Dr. Nitin) on the development of eco-friendly nature-inspired antimicrobial delivery systems for both food and agricultural applications.</li> </ul> Objective 3 Collaborations with other stations <ul> <li>Station WSU (Dr. Ganjyal) is collaborating with station Umass (Dr. Lu) and station Purdue (Dr. Corvalan) on the project “A Multiscale Computational Approach Using First-Principle Simulations and Digital Twin Methods for Enhancing Texture of Meat Analogs Through Optimized Cooling Profiles.” </li> </ul> Objective 4 Collaborations with other stations <ul> <li>Station WSU (Dr. Sablani) collaborated with Cornell, Rutgers, Ohio State, Cal Poly and build take-home and virtual laboratory modules</li> <li>Station WSU (Dr. Lee) offered a semester-long course based on the NC-1023 Seminar Series. Twelve graduate and undergraduate students were enrolled.</li> </ul>     <ol> <li>WI:  Prof. Ozturk presented the report for Wisconsin Station along with a 3-minute pitch presentation.</li> </ol>   Objective 1 Areas Seeking Collaboration <ul> <li>Ozturk’s lab studies bioactive compounds in milk and dairy co-products (proteins, glycoproteins, peptides, phospholipids) linked to bone, gut, and cardiovascular health.</li> <li>Current work focuses on whey protein phospholipid concentrate (WPPC) and its fractions, aiming to:</li> <li>Develop better separation methods for protein- and lipid-rich fractions.</li> <li>Understand protein–lipid interactions and the impact of heat treatments and processing.</li> <li>Assess functional and biological properties using advanced analytics and in vivo models.</li> </ul> Objective 2 Areas Seeking Collaboration <ul> <li>Ozturk- Seeking collaboration on sustainable packaging solutions for functional dairy foods.</li> <li>Gunasekaran- Seeking collaboration on nanomaterials-based novel packaging technologies aimed at enhancing food quality and safety.</li> </ul>   Objective 3 Collaborations with other stations <ul> <li>Dr. Nitin (UC Davis) and Dr. Ozturk (UW–Madison) collaborated on a proposal titled “Enhancing Quality and Yield in Dairy Processing with Machine Learning” (not funded).</li> </ul> Areas Seeking Collaboration <ul> <li>Interested in continuing collaboration, particularly on machine learning applications in dairy processing and advanced separation technologies.</li> </ul> Objective 4 Areas Seeking Collaboration <ul> <li>Dr. Ozturk is looking forward to collaborating with other stations to develop shared teaching modules on functional foods and health.</li> <li>Looking for collaborators to design interdisciplinary student projects at the interface of food processing, health, and sustainability.</li> </ul>

Publications

Impact Statements

Consumers will benefit from increased availability of a wide variety of processed foods and novel foods from underutilized ingredients that are safe, high quality, and promote human health. The food industry will increase their economic competitiveness by using optimized processing methods for these food products.
The food industry will have increased economic gains due to less waste of agri-food streams that will be incorporated into novel food products and packaging materials.
Identification of chemical and biological targets crucial for detection by innovative food sensors in agri-food systems will accelerate development of sensor platforms tailored for accurate measurement of identified targets in food matrices. These sensors will streamline food quality and safety measurement in the food industry.
Faster introduction of dynamically evolving, state-of-the-art machine learning algorithms, that involve physics-informed data-driven models as tools for the food industry will ultimately improve food quality and safety.
Enhanced student learning of the importance of food engineering and cutting-edge research topics through a multi-disciplinary seminar course and other pedagogical innovations, and training of the next generation of graduate students and food industry professionals in food engineering, processing safety, and quality.