Brief Summary of Minutes of Annual Meeting

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.

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. https://doi.org/10.1016/j.jfoodeng.2023.111699]

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: 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.

1. 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

2. 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, https://doi.org/10.1111/1750-3841.16435

3. 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: https://doi.org/10.21203/rs.3.rs-2170242/v1.

4. 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.

5. 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. https://doi.org/10.1111/1750-3841.16269

6. 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. https://doi.org/10.1016/j.fbp.2022.09.016

7. 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.

8. 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.

9. Salvi D, Karwe MV. 2021. Sustainable and safer indoor farming of produce using new technologies: challenges and opportunities,” IUFoST Scientific Information Bulletin (SIB).

10. 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

11. 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.

12. 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.

13. 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.

14. 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.

15. 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.

16. 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.

17. 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.

18. 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. https://doi.org/10.1002/ppap.202300133

19. 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. https://doi.org/10.3390/agriculture13020443

20. 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. https://doi.org/10.1016/j.ifset.2022.103260

21. 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. https://doi.org/10.1016/j.jfp.2022.100029

22. 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 https://doi.org/10.1016/j.jfoodeng.2022.111267

23. 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.

24. 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. https://doi.org/10.3390/foods11172611

25. 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

26. 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.

27. 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.

28. 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.

29. 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.

30. 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.

31. 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.

32. 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.

33. 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.

34. 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.

35. 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.

36. 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.

37. 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.

38. 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.

39. 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.

40. 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.

41. Siming You, Christian Sonne, Roger Ruan and Peng Jiang. Minimize food loss and waste to prevent crises. Science 376,1390-1390(2022).

Conference Presentations:

1. 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.

2. 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.

3. 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.

4. 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.

5. 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.

6. 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.

7. 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.

8. 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.

9. 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.

10. 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.

11. 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.

12. 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.

13. 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.

14. 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.

15. 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

16. 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.

17. 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

18. 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.
19. 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.

20. 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.

21. Mukund V. Karwe and Deepti Salvi. 2020. Applications of Cold Atmospheric Pressure Plasma in Agriculture. BASF, North Carolia.

22. 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.

23. 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.

24. 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.

25. 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

26. 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

Collaborative grants:

1. Effect of nanocellulose and food matrix on nutrient absorption and colonic fermentation (USDA NIFA grant no. 2019-67021-29859/project accession no. 1019017.)

2. 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.)

3. 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)

4. Ubeyitogullari submitted a USDA-NIFA AFRI proposal in collaboration with Purdue University.

5. 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

6. 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.

7. 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.

8. 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).

9. 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.
10. NIFA 2022-67017-36290 collaborative with UConn Health