Brief Summary of Minutes of Annual Meeting

The 50^th-anniversary annual meeting was held at the University of Hawaii, Honolulu, HI, from Oct 22-24^th, 2024. The opening dinner was held at Assaggio Kahala on October 22^nd, and the meeting sessions started on Oct 23^rd at the University of Hawaii, Honolulu, HI. Prof. Bell welcomed all stationed members in her opening remarks. Dean Walter Bowen welcomed the group. Dr. Chen joined online and provided Washinton updates. He Congratulated the group for the 50th anniversary. He acknowledged 2021 NIFA partnership award and stated that many leaders in the field emerged from this group. He talked about the NIFA Foundational Program and provided suggestions for the next rewrite 2025-2030. NC 1023 Administrator Prof. David Jackson’s talk mainly focused on re-write for NC1023 project for 2025-2030. Prof. Zhao presented the report representing the current Steering Committee (Prof. Yanyun Zhao, Prof. Gail Bornhorst, Prof. Rohan Tikekar, Prof. Muthu, and Prof. Kirk Dolan). The previous Meeting’s Minutes were approved. Prof. Bornhorst gave a presentation about the 50^th Anniversary of the NC-1023 multistate project. The first meeting was in 1974 (5 members), and the project was limited to the north-central region. Prof. Bornhorst also presented guidelines for the 2025-2030 re-write and discussed the goals for the meeting. After this the groups worked on each objective of the 2025-2030 project. Objectives already submitted to NIMSS were listed, and all groups were requested to work together. Prof. Karwe and Prof. Krishnaswamy led the discussion on Objective 1. Objectives 2 and 3 was led by Prof. Datta and by Prof. Tikekar. After lunch and Lyon Arboretum, the group continued working on the rewrite objectives. An update on the NC-1023 Multi-institutional Food Engineering Course/Seminar series was provided by Dr. Tikekar. The business meeting was conducted to elect a new secretary and steering committee. Prof. Krishnaswamy was elected secretary, and Prof. Tikekar, Prof. Cifti, Prof. Takhar were elected as new steering committee members.  Prof. Dolan, and Prof. Bornhorst continued steering as committee members. Dinner was held at Plumeria Beach House, Honolulu, HI.

Second day of the meeting (Oct. 22) started with station reports. Short updates from stations based on the alphabetical order of the station name.  Prof. Dan Farkas was remembered. The group discussed the Conference of Food Engineering 2026 in Hawaii. Prof. Kaletunc discussed possible locations and times (with the possibility of changing from August). Prof. Karwe talked about revisiting the classification of food for Ultra-processed food. A possible white paper can be written by the group. Prof. Karwe and Prof. Nitin will take the lead. The meeting ended on noon on October 22^th, 2024.

Detailed minutes are available upon request.

Accomplishment Summary

• MN-
  • Objective 1: Conducted a series of characterizations and processing techniques to refine agricultural byproducts into functional ingredients. This value-added fiber research transforms unused plant materials into valuable components that can improve the nutritional content and functionality of foods.
  • Objective 2: Developed continuous intensive pulse light systems and processes for powdered food pasteurization. Developed low temperature microwave technology for wheat kernel disinfection before milling. These approaches target the elimination of virus and bacteria, enhancing the safety of seasoning, milk powder, flour and other powder foods and wheat-based products. Performed comprehensive shelf-life and contamination analyses of almond hull powder. This work prepares it for development as a food ingredient by ensuring it is safe and stable for consumption.
• MD-
  • Objective 1-2: Maryland and California station collaborated on evaluating the survival of pathogenic and non-pathogenic bacteria during simulated gastric digestion.
  • Objective 4: Maryland station collaborated with other stations in delivering the multi-institutional course.
• KY-
  • Objective 1-4: Submitted a USDA-NIFA proposal with colleagues at the University of Arkansas. Presented findings from my research on valorization of bourbon spent grains at several local and international conferences (James B. Beam Institute for Kentucky's Spirit annual meeting; ASABE Annual Meeting; College of Agriculture, Food and Environment, and University of Kentucy Hemp Symposium)
• IA-
  • Objective 1: IA and CA collaborated in characterization phenolics compounds in wine.
  • Objective 2: IA and NC stations collaborated on characterizing plasma-activated water.
• IN-
  • Objective 1: Prof. Da Chen collaborated with [ID] station to measure the trout fillet quality attributes using textural analyzer, colorimeter and FTIR. Prof. Dharmendra Mishra 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 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).
  • Objective 2: Prof. Huang collaborated with Prof. Jung and Zhao in the Oregon station on a USDA AFRI grant to converting plant fiber-based biowastes into molded pulp packaging products and evaluate its environmental sustainability. Prof. Da Chen collaborated with [OH] station to develop advanced extrusion technique to reduce the cost and increase the quality of plant-based meat analog. Prof. Mishra 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.”
  • Objective 3: Prof. Da Chen collaborated with [ME] station to build techno-economic models for plant protein extraction and provide detailed economic feasibility of novel protein extraction approach. Dharmendra Mishra collaborated with the Michigan station (Prof. Dolan) to to estimate inactivation parameters. Prof. Corvalan collaborated with UMass station to model the chemistry of antioxidants using machine learning techniques. Prof. Corvalan collaborated with UMass station to model additive manufacturing of foods using CFD mechanistic mathematical modeling.
  • Objective 4: Prof. Huang participated in the NC-1023 Multi-institutional Food Engineering course and offered a course “Emerging Food Technologies” at Purdue. Prof. Da Chen collaborated with [ME, VA, IA, KY, WA] station in development of teaching modules involving in industry project and active learning strategy for STEM courses using Food Science as example.
• IL-
  • Objective 3: 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. Yi-Cheng Wang collaborated with Wisconsin station to develop sensors for monitoring the quality changes in meat products during storage.
    Takhar collaborated with Washington State University on combined 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 modeling was performed. Prof. Takhar also collaborated with University of Arkansas on pore-scale modeling of gas transport in a bed of low moisture foods (basil leaves). Regions not accessible to sterilizing gas were identified and recommendations to the industry were made.
• HI-
  • Objective 2: The stability of the supercooling protocol utilizing an oscillating magnetic field (OMF) was successfully validated using various macroscopic disturbances. This study highlights the potential of supercooling technology to preserve perishable foods within a simulated cold chain environment, even under mechanical stress.
  • Objective 3: The study was to develop a novel approach for predicting the physicochemical properties of papayas using a convolutional neural network (CNN) model that combines image analysis and weight assessment. It involved capturing images of various papayas at different ripening stages, alongside predicting papaya weights and various physicochemical properties such as texture (peel firmness, pulp firmness, and adhesiveness), pH, total soluble solids, moisture content, and seed weight.
• GA-
  • Objective 1: Prof. Fanbin Kong collaborated with University of Missouri (Prof. Mengshi Lin) to characterize the behavior of nanocellulose during digestion and the health effects. The study will provide new methods and novel applications for nanocellulose to be used in the food industry.
  • Objective 2: Prof. Singh collaborated with Texas A&M station (Prof. Bhimu Patil) to study effects of untreated, high-temperature short-time (HTST), and continuous flow high-pressure homogenization (HPH) on quality of blueberry and watermelon juices. In watermelon juice, retention of carotenoids surpassed that of HTST samples. Both methods enhanced free amino acid content and decreased PPO and POD activity, with HTST being slightly more effective. Ornithine and histidine concentrations significantly increased, with up to a fourfold rise in samples treated with 300 MPa pressure and up to a tenfold rise for HTST at 95ºC after 45 days of storage. Findings of blueberry juice revealed that inlet temperature of HPH processing at 4°C favored anthocyanin retention, whereas at 22°C favored ascorbic acid retention. After 45 days of storage, HPH (300 MPa, 1.5 L/min, 4 °C) juice retained up to 54% more anthocyanins compared to control at 0 day. In contrast, HTST treatment (95 °C, 15 s) initially increased anthocyanin concentrations but led to their subsequent degradation over time. Furthermore, HPH (300 MPa, 4°C) juice had significantly lower polyphenol oxidase activity (>80% less than control), contributing to the overall quality of the juice.
  • Objective 4: Prof. Kong collaborated with Prof. Shyam Sablani from Washington State University to implement online teaching modules in the Advanced Food Processes course. This study aims to develop new teaching strategies and effective tools for food engineering courses, enhancing student learning outcomes.
• DE-
  • Objective 2: Prof. Tan has collaborated with South Dakota State University on UV laser for food surface sanitation. He also has collaborated with Maryland on using in-flight washer for the washing and sanitation of fresh produce.
  • Objective 3: Prof. Tan collaborated with New York station on developing autonomous drip fertigation systems for hydroponics. He also collaborated with other Delaware faculties on using hyperspectral images for the rapid detections of stresses of leafy greens in hydroponics.
• AR-
  • Objective 1: Rice milling process by-products utilization to create new value-added products. Prof. Atungulu Collaborated with Purdue University to characterize arabinoxylan (AX) from rice bran collected from hybrid, pureline, and medium-grain rice cultivars. AX characteristics to point out to selections for material to use alongside other binders to create films for various applications.
  • Objective 2: collaborated with Purdue University for the thermal analysis of nanoporous packaging materials and mathematical modeling of heat transfer in these materials. Prof. Rahman collaborated with the University of Nebraska–Lincoln and Purdue University to develop a new method for protein hydrolysis and dry fractionation of cereal processing by-products.
• MS-
  • A simple rice fortification method has been developed by Prof. Atungulu, which results in nutrition balanced rice grains that sustain the grain washing steps before cooking, leading to solid nutrition improvement for rice consumers.
• MO-
  • Objective 1& 2: MO station collaborated with NC station on developing sustainable processing methods and value-added products from American elderberries. This multi-state and multidisciplinary project helps to connect multiple stakeholders to identify health promoting compounds in American elderberries.
  • Objective 2: In a multi-disciplinary and multi-state project, MO station collaborated with Purdue station to solve the bottleneck of small and medium scale soy processing and facilitate the scaleup of identity-preserved (IP) soybeans. MO station has developed sustainable small-scale processing of oil and protein from specialty soybeans. The outcomes of the project could lead to value addition of specialty soybeans, higher income for farmer, and sustainable agricultural system.
• NC-
  • Objective 2-3: Multistate Collaborative efforts from NC Station (Salvi group) and CA Station (Nitin group) resulted in USDA NIFA funding from the A1364 program of foundational programs
  • Objective 2: Collaborated with NJ station on cold plasma projects and with CA and NJ on fresh produce safety
  • Objective 4: Participation in the ‘Multistate Seminar’ effort led by MD and CA stations along with other stations that resulted in the following
    • IRB-approved students’ survey data
    • Presentation results in IFT FIRST 2023
    • NIFA Partnership Award in the category of 'Mission Integration: Research, Teaching or Extension’ in 2022
• ND-
  • Objective 1: Prof. Clementson reviewed grain drying parameters to maintain quality during postharvest operations and evaluated how physical properties affect the cooking time of pinto beans.
  • Objective 3: Prof. Clementson evaluated mathematical models used for oil extraction from soybeans.
• NE-
  • Objectives 1 and 2: A manuscript is in preparation from the collaborative project among Indiana, Mississippi, Nebraska, Oregon, Virginia, and Michigan stations on a comprehensive comparative study on extraction of phenolic compounds using conventional and emerging extraction techniques.
  • Objectives 1 and 2: Collaborated with Michigan on extraction of quinoa seeds using conventional and supercritical carbon dioxide technologies.
  • Objective 4: Took role in organization and moderation of the NC1023 Food Engineering course/seminar series and presented.
• NJ-
  • Objective 2: Collaborated with North Carolina station on characterizing plasma activated water (PAW). PAW has the potential as a sanitizer in fresh produce washing. Interacted with California station (UC Davis) on developing a proposal that we may submit to USDA in the near future. This work is in progress. Started working in the area of manufacturing of value-added products from a variety of millets.
• NM-
  • Objective 1: Characterize physical, chemical, and biological properties of raw and processed foods, by-products, and packaging materials.
    With an interdisciplinary group of more than 18 food science and food engineering programs from different universities in the country, we continued the "Multi-Institutional Food Engineering Seminar Series" as part of the USDA Multistate Committee NC1023." The participating higher education institutions were: New Mexico State University, Cornell University, Illinois Institute of Technology, Iowa State University, Michigan State University, Oregon State University, Rutgers University, South Dakota State University, The Ohio State University, The Pennsylvania State University, UC Davis, University of Arkansas, University of Illinois, Urbana-Champaign, University of Kentucky, University of Maryland, University of Minnesota, University of Nebraska-Lincoln and Washington State University.
  • Objective 4: Adapt pedagogical strategies involving novel educational approaches to enhance and assess student learning of food engineering.
    During the reporting period of 2023-2024, the New Mexico State University team continued production on “TRAIN: Targeted Resources Addressing Identified Needs in Maryland worker food safety training via on-farm piloting of a mixed media toolkit,” a USDA- NIFA sponsored project 2021-70020-35664. An introductory explainer animation on how to assess and manage risk was completed and three farm safety interactive tools we completed. All items are available in English and Spanish.
• NY-Ithaca-
  • Objective 3: NY-Ithaca collaborated with California and Washington in two separate areas in digital food. MOOC-based teaching modules in food process modeling developed in NY-Ithaca were used and assessed in starting a new course in California station. Classroom use of a novel food properties database developed at NY-Ithaca station was accomplished through implementation and assessment of a MOOC-based teaching module on thermal properties in Washington station.
• NYS-Agricultural Experimental Station- Geneva-
  • Objective 2: NY- Geneva and NY-Ithaca stations studied microwave vacuum drying of food protein matrices, fruit pomace and vegetables, to assess retention of nutrients, structural changes, and determining optimized conditions to manufacture high quality ingredients and whole vegetable chips (graduate and undergraduate students’ projects). Work continued on high pressure processing to enhance safety, quality and shelf-life of vegetables, juice concentrate and sauces; membrane concentration of cranberry juice; upcycling pomace and yogurt acid whey. Findings were presented at 2024 IFT and CoFE, with students leading most projects.
  • Objective 3: NY-Geneva and NY-Ithaca stations are developing models for microwave vacuum drying of grape pomace, with first results presented at the 2024 CoFE.
  • Objective 4: NY-Geneva (Chen, Padilla-Zakour) and NY-Ithaca (Chen, Moraru) participated in the NC1023 Graduate Seminar series with 2 presentations. A workshop on membrane processing and concentration by evaporation of liquid foods and beverages was organized for industry and offered in August 2024.
• OH-
  • Objective 2: Cornell-OSU team continue work on superheated steam for dry surface sanitation. completed meta-analysis of thermal inactivation under dry conditions. evaluating parameters influencing microbes by superheated heat steam.
  • Heldman and Balasubramaniam collaborated with Dr. Abby Snyder from Cornell University to determine microbial efficacy of superheated steam for sanitation in dry food processing plant environment. Dr. Sastry collaborated with Dr. Peter Setlow from UConn Health to investigate inactivation of sporeformers under ohmic heating.
  • Objective 3: Dr. Sastry worked in collaboration with UConn Health on modeling of Ohmic heating of foods within pouches to improve electric field distribution and used to process green bean puree.
• OR-
  • Objective 2: Collaboration with New Mexico on a NIFA SAS proposal for achieving zero-waste of fiber based agri-food byproducts; Collaboration with California and Maryland on a proposal in valorization of byproducts for antifungal applications in plant pathogen control; Collaboration with
    Washington on a project utilizing UV technologies for postharvest plant pathogen control in tree fruits.
  • Objective 3: Collaboration with Nebraska on a NIFA SAS proposal for developing an AI-integrated framework that leverages ALW for value-added food product innovation and advancing sustainable agripreneurship (SA), enhancing the economic and environmental sustainability of rural and underserved communities; Collaboration with North Carolina on a manuscript in evaluating energy efficient nonthermal options for industrial sustainability, and on a proposal focused on improving drying efficiency for fruits and nuts
• SD-
  • Objective 1: South Dakota collaborated with Mississippi, Washington, and Kentucky stations to develop sensors and biosensors to monitor humidity, temperature, and pathogens to improve food quality and safety in processes.
  • Objective 2: South Dakota station integrated biosensors with biopolymer-based nano-composites to develop innovative technologies for smart food packaging. They also utilized cold plasma technology for inactivation of food pathogens on surfaces of fresh products to promote food safety.
• TN-
  • Objective 2: Prof. Zhong is collaborating with colleagues from GA, VA, WA, and CA stations on a USDA Organic Agricultural Research and Extension Initiative grant starting September 2024. The project “Washable essential oil emulsion coatings to extend the shelf life and enhance the safety of organic fruits and vegetables” is in line with the second objective of NC-1023 project. We are collaborating on formulating organic compliant essential oil coatings to reduce native fungi and foodborne human pathogens on organic produce. We will also collaborate on training organic producers, packers, and technical service providers and disseminating project findings.
• TN-
  • Objective 4: The TN station has collaborated with multiple stations on the NC1023 multi-state webinar course. The course was offered as a 1-credit graduate course and four students registered in 2024 spring.
• TX-
  • Measured physical and functional properties of Black Soldier Fly Larvae (BSFL) granulated materials for potential use in human foods.
  • Characterized drying process of carrots to optimize energy efficiency.
  • Initiated modeling of thin-layer drying of vegetables for minimum energy use.

Published Written Works

• AR-
  • None
• DE-
  • None
• GA-

1. Prabhakar H, Stoner‐Harris T, Adhikari K, Mishra A, Bock CH, Kong F. 2023. Changes in chemical characteristics and modeling sensory parameters of stored pecan nutmeats. J Food Sci. 88(5):1816-34.
2. Prabhakar H, Kerr WL, Bock CH, Kong F. 2023. Effect of relative humidity, storage days, and packaging on pecan kernel texture: Analyses and modeling. J Texture Stud. 54(1):115-26.
3. de Alencar SM, de Oliveira Sartori AG, Dag D, Batista PS, Rosalen PL, Ikegaki M, Kong F. 2023. Dynamic gastrointestinal digestion/intestinal permeability of encapsulated and nonencapsulated Brazilian red propolis: active compounds stability and bioactivity. Food Chem. 11:135469.
4. Yang, Y, Cao, F, Han, R, Li, F, Shi, H, Kong, F Jiao, Y. 2024. Radio frequency heating induced 3D printed white croaker (Argyrosomus argentatus) surimi gelation: Effectiveness and gel quality evaluation. Innovat Food Sci & Emerg Technol, 93, p.103608.
5. Adhikari, J, Araghi, LR, Singh, RK, Adhikari, K, Patil, BS. 2024. Continuous-flow high-pressure homogenization of blueberry juice enhances anthocyanin and ascorbic acid stability during cold storage. J Agric Food Chem 72, 11629-11639.
6. Adhikari, J, Singh, RK, Adhikari, K, Patil, BS. 2024. Continuous flow high-pressure homogenization for preserving the nutritional quality and stability of watermelon juice under simulated market storage conditions. Innovat Food Sci Emerg Technol, Article 103783, https://doi.org/10.1016/j.ifset.2024.103783

• HI-

7. An, S., Oh, G., Lee D.Y., Baek K., and Jun, S. 2024. Predicting Physicochemical Properties of Papayas (Carica papaya L.) using a Convolutional Neural Networks (CNN) Model Approach. Journal of Food Science http://doi.org/10.1111/1750-3841.17462
8. Lee, D.Y., Tang, J., Lee, S.H. and Jun, S. 2024. Effect of Oscillating Magnetic Field (OMF) and Pulsed Electric Field (PEF) on Supercooling Preservation of Atlantic Salmon (Salmo salar L.) Fillets. Foods https://doi.org/10.3390/foods13162525

• IL-

9. Zhou, X., Y. Gezahegn, S. Zhang, Z. Tang, P. S. Takhar, P. D. Pedrow, S. S. Sablani and J. Tang (2023). "Theoretical reasons for rapid heating of vegetable oils by microwaves." Current Research in Food Science 7: 100641.
10. Zhou, X., S. Zhang, Z. Tang, J. Tang and P. S. Takhar (2022). "Microwave frying and post-frying of French fries." Food Research International 159(111663): 1-11.
11. Ahmed, T., Wijewardane, N. K., Lu, Y., Jones, D. S., Kudenov, M., Williams, C., ... & Kamruzzaman, M. (2024). Advancing sweetpotato quality assessment with hyperspectral imaging and explainable artificial intelligence. Computers and Electronics in Agriculture, 220, 108855.
12. Ahmed, M. T., Villordon, A., & Kamruzzaman, M. (2024). Comparative analysis of hyperspectral Image reconstruction using deep learning for agricultural and biological applications. Results in Engineering, 23, 102623.
13. Zheng, R., Jia, Y., Ullagaddi, C., Allen, C., Rausch, K., Singh, V., Schnable, J., & Kamruzzaman, M. (2024). Optimizing feature selection with gradient boosting machines in PLS regression for predicting moisture and protein in multi-country corn kernels via NIR spectroscopy. Food Chemistry, 140062.

• IN-

14. Carlos Parra-Escudero, Ipek Bayram, Eric A. Decker, Shyamyanshikumar Singh, Carlos M. Corvalan, Jiakai Lu. A machine learning-guided modeling approach to the kinetics of α-tocopherol and myricetin synergism in bulk oil oxidation. Food Chemistry, Volume 463, Part 4, 2025.
15. Kirk D. Dolan, Dharmendra K. Mishra, Yoshiki Muramatsu, Christopher P. Trampel. Sequential estimation of inactivation parameters and bootstrap confidence intervals in unsteady-state conduction-heated foods. Journal of Food Engineering, Volume 361, 2024.

• IA-
  • None
• KY-
  • None
• MD-
  • None
• MN-

16. Yuqing Zhu, Shengfeng Peng, Sixian Peng, Xing Chen, Liqiang Zou, Ruihong Liang, Roger Ruan, Leilei Dai, Wei Liu. 2024. Fiber complex-stabilized high-internal-phase emulsion for allicin encapsulation: microstructure, stability, and thermal-responsive properties. Journal of the Science of Food and Agriculture. September, 2024. https://doi.org/10.1002/jsfa.13902
17. Kangping Wu, Jiangling Lai, Qi Zhang, Yunpu Wang, Xian Cui, Yuhuan Liu, Xiaodan Wu, Zhigang Yu, and Roger Ruan. 2024. Optimizing Chlorella vulgaris Cultivation to Enhance Biomass and Lutein Production. Foods 2024, 13(16), 2514; https://doi.org/10.3390/foods13162514
18. Yuyang Yao, Juer Liu, Qiming Miao, Xinyue Zhu, Wei Hua, Na Zhang, Guangwei Huang, Xiangyang Lin, Shengquan Mi, Yanling Cheng, Roger Ruan. 2024. Evaluation of the Genotoxicity of Almond Hull: Implications for Its Use as a Novel Food Ingredient. Foods 2024, 13(9), 1404. https://doi.org/10.3390/foods13091404.
19. Kaili Gao, Tongying Liu, Qi Zhang, Yunpu Wang, Xiaoxiao Song, Xuan Luo, Roger Ruan, Le Deng, Xian Cui, Yuhuan Liu. 2024. Stabilization of emulsions prepared by ball milling and cellulase treated pomelo peel insoluble dietary fiber: Integrity of porous fiber structure dominates the stability. Food Chemistry, Volume 440, 15 May 2024, 138189.
20. Liu, J., Yao, Y., Cheng, Y., Hua, W., Zhu, X., Miao, Q., Huang G., Mi, S., Ruan, R. 2023. Acute Oral Toxicity Evaluation of Almond Hull Powders in BALB/c Mice. Foods 2023, 12(22), 4111; https://doi.org/10.3390/foods12224111.
21. Zhu, Y.; Luan, Y.; Zhao, Y.; Liu, J.; Duan, Z.; Ruan, R. 2023. Current Technologies and Uses for Fruit and Vegetable Wastes in a Sustainable System: A Review. Foods 2023, 12(10), 1949. https://doi.org/10.3390/ foods12101949

• MS-

22. Peng, V., Mujahid, H., Peng, Z., (February 19, 2018). "Improving Milled Rice Nutrition via Manipulation of Starch Crystalline Structure and Micronutrient Penetration Treatment." Oral Presentation. 37th Rice Technical Working Group Meeting, rice working group and commission, Long Beach, California.Scope: International.

• MO-

23. Ravichandran, K. S., Silva, E., Moncada, M., Perkins-Veazie, P., Lila, M. A., Greenlief, C. M., Thomas, A. L., Hoskin, R. T., & Krishnaswamy, K*. (2023). Spray drying to produce novel phytochemical-rich ingredients from juice and pomace of American elderberry. Food Bioscience, 55, 102981. https://doi.org/10.1016/j.fbio.2023.102981

• NC-

24. Rivera, J., Wang, Q., Doddabematti Prakash, S., Siliveru, K., & Salvi, D. (2024). Effects of plasma‐activated water and mild heating on Escherichia coli inactivation during wheat tempering and flour quality. Cereal Chemistry. https://doi.org/10.1002/cche.10815
25. Navare, S., Karwe, M. V., & Salvi, D. (2023). Effect of high pressure processing on selected physicochemical and functional properties of yellow lentil protein concentrate. Food Chemistry Advances, 3, December 2023, 100546. https://doi.org/10.1016/j.focha.2023.100546
26. Wang, Q., Kathariou, S., & Salvi, D. (2023). Plasma-activated water for inactivation of Salmonella Typhimurium avirulent surrogate: Applications in produce and shell egg and understanding the modes of action. LWT- Food Science & Technology, 187, 115331. https://doi.org/10.1016/j.lwt.2023.115331

• ND-
  • None
• NE-
  • None
• NJ-
  • None
• NM-

27. Quintero Quiroz, J, Velazquez, V, Torres, JD, Ciro, G, Delgado, E, Rojas, J. 2024. Effect of the structural modification of plant proteins as microencapsulating agents of bioactive compounds from annatto seeds (Bixa Orellana L.). Foods. 13(15), 2345; https://doi.org/10.3390/foods13152345.
28. Paśko P, Galanty A, Dymerski T, Kim YM, Park YS, Cabrales-Arellano P, Velazquez Martinez V, Delgado E, Gralak M, Deutsch J, Barasch D, Nemirovski A, Gorinstein S. 2024. Physicochemical and Volatile Compounds Analysis of Fruit Wines Fermented with Saccharomyces cerevisiae: FTIR and Microscopy Study with a Focus on Anti-inflammatory Potential. 2024. International Journal of Molecular Sciences 25, 5627. https://doi.org/10.3390/ijms25115627.
29. Martínez Ávalos, JF, Gamero Barraza, JI. Delgado, E, Guerra Rosas, MI, Gómez Aldapa, CA. Medrano Roldán, H. Reyes Jáquez, D. 2024. Study of molecular dynamic interactions during the optimized extrusion processing of corn (Zea mays) and substandard bean (Phaseolus vulgaris). Food Chemistry Advances 4, 100723. https://doi.org/10.1016/j.focha.2024.100723.
30. Gamero-Barraza, JI, Pámanes-Carrasco, GA, Delgado, E, Cabrales-Arellano, CP, Medrano-Roldán, H, Gallegos-Ibáñez, D, Wedwitschka, H, Reyes Jáquez, D. 2024. Computational modelling of extrusion process temperatures on the interactions between black soldier fly larvae protein and corn flour starch. Food Chemistry: Molecular Science 8, 2024. https://doi.org/10.1016/j.fochms.2024.100202.
31. Paśko P, Galanty A, Ramos-Zambrano E, Martinez Ayala, AL, Delgado E, Gdula – Argasińska J, Zagrodzki P, Podsiadły P, Deutsch J, Gorinstein S. 2024. Pseudocereal oils, authenticated by Fourier transform infrared spectroscopy, and their chemopreventive properties. Plant Foods for Human Nutrition.
32. Gaucin Gutiérrez, S.C., Rojas-Contreras, J.A., Zazueta-Álvarez, D.E., Delgado, E., Vázquez Ortega, P.G., Medrano Roldán, H., Reyes Jáquez, D. 2024. Exploration of In Vitro Voltage Production by a Consortium of Chemolithotrophic Microorganisms Using Galena (PbS) as a Sulphur Source. Clean Technologies, 6(1), 62-67. https://doi.org/10.3390/cleantechnol6010005.
33. Gallegos-Ibanez, D, Jurado-Molina, J, Wedwitschka, H, Delgado, E, Nelles, M.; Stinner, W. 2023. Ensiling of invasive Elodea sp., a novel aquatic biomass feedstock for the sustainable biogas production: effects of wheat straw and silage additives on silage quality and methane production. ACS Agricultural Science & Technology, DOI: 10.1021/acsagscitech.3c00043.
34. Sapkota G, Delgado E, VanLeeuwen DF. Holguin OF, Flores N, Yao S. 2023. Preservation of Phenols, Antioxidant Activity, and Cyclic Adenosine Monophosphate in Jujube (Ziziphus jujuba Mill.) Fruits with Different Drying Methods. MDPI – Plants 12, 1804. https://doi.org/10.3390/plants12091804.
35. Rodriguez Borbon, MI, Sohn, H, Delgado, E, Fuqua, DO, Rodríguez Medina, A, Tlapa, D, Baez Lopez, Y. 2023. Shelf-Life Assessment on European Cucumber based on Accelerated Temperature-Humidity Stresses. Appl. Sci. 2023, 13, 2663. https://doi.org/10.3390/app13042663.
36. Sapkota G, Delgado E, VanLeeuwen DF. Holguin O, Flores N, Heyduck R, Yao S. 2023. Dynamics of Nutrients in Jujube (Ziziphus jujuba Mill.) at Different Maturity Stages, Cultivars, and Locations. HortScience 58(2):155–163. https://doi.org/10.21273/HORTSCI16880-22
37. Cezarotto, Matheus. (2023). Guiding principles towards inclusive design: research notes for meaningful change. InfoDesign - Revista Brasileira de Design da Informação. 20. 10.51358/id.v20i2.1093.
38. Cezarotto, M. A., Martinez, P. N., Torres Castillo, R. C., Stanford, T., Engledowl, C., Degardin, G., & Chamberlin, B. (2024). Open-Ended Mathematics Learning: Implications From the Design of a Sandbox Game. International Journal of Game-Based Learning (IJGBL), 14(1), 1-19. http://doi.org/10.4018/IJGBL.337795
39. Cezarotto, M., Martinez, P. N., Chamberlin, B. A. (2023). Teaching youth food safety: a game-based learning experience. Extension Foundation(1st ed.). Type: eBook
40. Cezarotto, M., Martinez, P. N., Chamberlin, B. A., Chamberlin, B. A. (2023). Leveling up: food safety game reboot is more tech-modern, inclusive & accessible. Extension Foundation(1srt ed.), 42. https://publications.extension.org/view/147717802/ Type: eBook.
41. Reyes, L.I., Johnson, S.L., Chamberlin, B., Bellows, L.L. (2023). Engaging preschoolers in food tasting and movement activities using mobile apps. Journal of Nutrition Education and Behavior.

• NY-Ithaca
  • None
• NYS

42. Heaney D, Padilla-Zakour OI, Chen C. 2024. Processing and preservation technologies to enhance indigenous food sovereignty, nutrition security and health equity in North America. Frontiers in Nutrition 11, 1-8. https://doi.org/10.3389/fnut.2024.1395962
43. Li Y, Padilla-Zakour OI. 2024. Evaluation of pulsed electric field and high-pressure processing on the overall quality of refrigerated Concord grape juice. LWT 198, 116002. https://doi.org/10.1016/j.lwt.2024.116002
    Shukla V, Villarreal M, Padilla-Zakour OI. 2024. Consumer Acceptance and Physicochemical Properties of a Yogurt Beverage Formulated with Upcycled Yogurt Acid Whey. Beverages 10(1), 18. https://doi.org/10.3390/beverages10010018
44. Punzalan MEH, Padilla-Zakour OI. 2024. Evaluation of high pressure processing for microbial inactivation in Concord grape juice concentrate. Seattle, WA:Conference of Food Engineering, Poster, August, 2024.
    Shukla V, Zhao P, Padilla-Zakour OI. 2024. Yogurt acid whey as a substitute for high value dairy ingredients for the creation of clean label high pressure processed Ranch and cheese sauces. Chicago, IL:IFT Annual Meeting, Poster, July, 2024.
45. Heaney D, Padilla-Zakour OI. 2024 Understanding Sensory Attributes and Consumer Preferences of High Pressure Processed Pickles Over Shelf-Life: An Evaluation of Acetic Acid and Salt Concentration to Create a Minimally Processed Product. Chicago, IL:IFT Annual Meeting, Poster, July, 2024.
46. Garg A, Heaney D, Padilla-Zakour OI. 2024. Exploring the potential of dry yogurt acid whey as a clean-label, value-added ingredient for enhanced sensory attributes in pancake and scone dry-mix formulations. Chicago, IL:IFT Annual Meeting, Poster, July, 2024.
47. Punzalan MEH, Padilla-Zakour OI. 2024. Quality of cranberry juice concentrated by reverse osmosis and forward osmosis. Chicago, IL:IFT Annual Meeting, Poster, July, 2024.
48. Shukla V., Padilla-Zakour, OI, Chen C. 2024. Vacuum microwave drying of concord grape pomace: Study of drying kinetics for the preservation of bioactive compounds. Seattle, WA:Conference of Food Engineering, Poster, August, 2024.

• OH-

49. Kim, W.-J., Huellemeier, H. and Heldman, D.R. 2023. Recovery of cleaning agents from clean in-place (CIP) wastewater using nanofiltration (NF) and forward osmosis (FO). J. Water Process Engr. 53: 1036
50. Karuppuchamy, V. and Dennis R Heldman. 2023. Evaluation of Air Impingement for Dry-Cleaning Nonfat Dry Milk Residues on a Stainless-Steel Surfaces. J. Food Sci. 1-11. https://doi.org/10.1111/1750-3841.16912
51. Kamath, Rahul, Rafael Jimenez-Flores and Dennis R. Heldman. 2023. Investigation of Blended Milk-Pea Protein Beverage Fouling and Cleaning Using a Quartz Crystal Microbalance with Dissipation. ACS Food Science & Technology. https://doi.org/10.1021/acsfoodscitech.3c00347
52. Kim, W.-J., Huellemeier, H. and Heldman, D.R. 2023. Recovery of cleaning agents from Clean-In-Place (CIP) wastewater using nanofiltration (NF) and direct contact membrane distillation (DCMD). Food Research Int. 167: 112724.
53. Karuppuchamy, V., Dennis R Heldman and Abby B. Synder. 2024. A review of food safety in low-moisture foods with current and potential dry-cleaning methods. Journal of Food Science, 89(2), 793–810. https://doi.org/10.1111/1750-3841.16920
54. Park, Hyeon Woo, Balasubramaniam, V.M., Heldman, Dennis R., Cai, S.Y. Snyder, A.B. 2024. Computational fluid dynamics analysis of superheated Steam's impact on temperature and humidity distribution within enclosed dry food processing spaces. Journal of Food Engineering, 360, 111718
55. Park, Hyeon Woo, Balasubramaniam, V.M., Snyder, Abigail B. 2024. Inactivation of Enterococcus faecium and Geobacillus stearothermophilus spores on stainless steel through dry sanitation approaches using superheated steam and ultraviolet C-LED. Food Control. 156, 110114
56. Shiyu Cai, Hyeon Woo Park, Jingzheng Feng, Jakob Baker, VM Balasubramaniam, Abigail B Snyder. 2024. Ambient Temperature and Relative Humidity Remained Stable after Prolonged Application of Superheated Steam in Enclosed Spaces. Food Protection Trends, 44(3), 152-159.
57. Hyeon Woo Park, and V.M. Balasubramaniam. 2024. Infrared Thermal Image Processing Technique for Evaluating Superheated Steam as a Dry Sanitation Method. Food and Bioprocess Technology. https://link.springer.com/article/10.1007/s11947-024-03529-3#citeas
58. Singh, S.K., Ali, M., Mok, J.H., and Sastry, S.K. 2024. Effects of field strength and frequency on inactivation of Clostridium sporogenesduring ohmic heating. J. Food Engineering 375:110280 https://doi.org/10.1016/j.jfoodeng.2024.112080
59. Singh, S.K., Ali, M.M., Mok, J.H., Korza, G., Setlow, P., and Sastry, S.K. 2024. Mechanistic insight into roles of α/β-type small acid soluble proteins, RecA and inner membrane proteins during bacterial spore inactivation by ohmic heating. Journal of Applied Microbiology Journal of Applied Microbiology, 2024, 135, lxae151 https://doi.org/10.1093/jambio/lxae151

• OR-
  • None
• TN-
  • None
• TX-
  • None

Scientific and Outreach Oral Presentations 

• AR-

1. Ubeyitogullari, A., Kaletunc, G., and Corradini, M. (2024). 3D Food Printing Session, Conference of Food Engineering, August 27, Seattle, WA, USA.
2. Ubeyitogullari, A., Kaletunc, G., and Corradini, M. (2024). 3D Food Printing as a Prototyping and Processing Tool: Principles and Practical Considerations, Workshop Pre-Conference of Food Engineering, August 25, Seattle, WA, USA.

• DE-None
• GA-

3. Mummaleti G, Kong F. Behavior of Microplastics During In Vitro Digestion in Milk. 9th International Food Convention. Mysuru. India. Dec 7-10. 2023.

• HI-

4. An, S, Jun, S. 2024. Predicting Physicochemical Properties of Papayas (Carica papaya L.) using a Convolutional Neural Networks (CNN) Model Approach, Conference of Food Engineering (CoFE 24), Seattle, WA, August 25 -28.
5. Lee, DY, Jun, S. 2024. Investigating the stability of supercooled states under mechanical stress, Conference of Food Engineering (CoFE 24), Seattle, WA, August 25 -28.
6. So, HJ, Lee, DY, Jun, S. 2024. Application oscillating magnetic field-based supercooling treatment on solid lipid nanoparticles, Conference of Food Engineering (CoFE 24), Seattle, WA, August 25 -28.

• IL-

7. Shah, Y., Tang, J. and Takhar, P.S., 2024, Microwave drying and frying of foods: Predicting the heat and mass transfer by solving multiscale transport equations coupled with Maxwell's equations of electromagnetism, Conference of Food Engineers, Seattle, WA, Aug 25-28, 2024.

• IN-None
• IA-None
• KY-None
• MD-

8. Gao Z.; Bornhorst G.; Blaustein R.; Tikekar R. Tailored Microbial Communities from Apples as Novel Food Ingredients to Improve the Quality of Processed Foods. 16th Conference of Food Engineering, Seattle, WA.

• MN-

9. Roger Ruan. Research Towards Sustainable Circular Economy Development in Agriculture, Food, Energy, and Environment. BBE 8001 Graduate Seminar. September 9, 2024.
10. Roger Ruan, Leilei Dai, Junhui Chen, Kirk Cobb, Suman Lata, Yuxi Chen, Haotian Fei, Lu Wang, Juer Liu, Paul Chen, Hanwu Lei. 2024. Waste Valorization for Food System Circularity. Conference of Food Engineering 2024. Seattle, WA. August 27, 2024.
11. Roger Ruan. Catalytic Microwave-assisted Pyrolysis Technology for Recycling/Upcycling Waste Plastic Packaging Materials and Mixed Packaging Wastes. Circular Processing, Packaging, and Food Loss & Waste Workshop organized by the American Society of Agricultural and Biological Engineers (ASABE) Circular Bioeconomy Systems Institute (CBSI). Chicago, IL. April 24, 2024.
12. Roger Ruan. Sustainable Dairy and Food Production Technologies and Systems. Yili and Cargill visit. St. Paul, Minnesota. March 8, 2024.
13. Roger Ruan, Leilei Dai, Junhui Chen, Juer Liu, Dongjie Chen, Yuchuan Wang, Suman Lata, Jianfei Guo, Frank Liu, Kirk Cobb, Mark Gino Galang, Lu Wang, Ana Beatriz, Cassiano Oliveira, Yanling Cheng, Min Addy, Paul Chen, Hanwu Lei. 2023. Nonthermal Technologies for Gas, Liquid and Solid Wastes Utilization for Sustainable Animal and Food Production and Circular Economy Development. Session 1: Nonthermal Food and Bioprocessing for Circular Economy, 2023 IFT-EFFoST Nonthermal Processing Workshop and Short Course. Minneapolis, MN. October 16, 2023.
14. Roger Ruan. Catalytic intense pulsed light (cIPL) and catalytic low temperature microwave (cMW) technologies for Food Safety Assurance and Quality Improvement. Pre- workshop Short Course. 2023 IFT-EFFoST Nonthermal Processing Workshop and Short Course. Minneapolis, MN. October 15, 2023.

• MS-

15. Peng, V., Mujahid, H., Peng, Z., (February 19, 2018). "Improving Milled Rice Nutrition via Manipulation of Starch Crystalline Structure and Micronutrient Penetration Treatment." Oral Presentation. 37th Rice Technical Working Group Meeting, rice working group and commission, Long Beach, California. Scope: International. Refereed: No. Invited or accepted: Accepted.

• MO-

16. Ravichandran, K.S., Hoskin, R., Perkins-Veazie, P., Ann Lila, M., Moncada, M., Greenlief, M., Thomas, A.L., and Krishnaswamy, K. (2023) Value-added processing of American elderberry. [Poster Abstract]. Annual Scientific and Stakeholders Meeting - Advancing American Elderberry Project (Moving American Elderberry into Mainstream Production and Processing), Stoney Creek Inn, Columbia, MO.
17. Ravichandran, K. S., Silva, E., Moncada, M., Perkins-Veazie, P., Lila, M. A., Greenlief, C. M., Thomas, A. L., Hoskin, R. T., & Krishnaswamy, K. (2023). Spray drying to produce novel phytochemical-rich ingredients from juice and pomace of American elderberry. Finalist in the Fruit & Vegetable Products Division [Oral Competition]. IFT FIRST (Food Improved by Research, Science, and Technology) conference, Chicago, IL, United States.
18. Ravichandran, K. S., Hoskin, R. T., Moncada, M., Perkins-Veazie, P., Lila, M. A., Greenlief, C. M., Thomas, A. L., & Krishnaswamy, K. (2023). Microencapsulation of elderberry juice and pomace extract to produce phytochemical-rich ingredients for multiple food applications. [Poster Abstract]. Berry Health Benefits Symposium, Tampa, Florida, United States.
19. Ravichandran, K. S., Hoskin, R. T., Moncada, M., Perkins-Veazie, P., Lila, M. A., Greenlief, C. M., Thomas, A. L., & Krishnaswamy, K. (2023) Microencapsulation of elderberry juice and pomace extract to produce phytochemical-rich ingredients for multiple food applications. [Poster Abstract]. Annual Scientific and Stakeholders Meeting - Advancing American Elderberry Project (Moving American Elderberry into Mainstream Production and Processing), Stoney Creek Inn, Columbia, MO, United States

• NC-

20. Medagam S., Wang Q., Salvi D., A novel edible coating based on UV-C treated gallic acid and chitosan: antimicrobial efficacy against Salmonella cocktail. 023 IFT-EFFoST International Nonthermal Processing Workshop & Short Course, October 2023, Minneapolis, MN, USA
21. Salvi D. (Invited Presentation) Sustainable Cold Plasma Technology to Ensure Microbial Safety of Food and Food Contact Surfaces. 17th Dubai International Food Safety Conference, December 2023, Dubai, UAE.
22. Salvi D. (2023) Emerging Applications Cold Plasma Technology for Sanitization of Food and Food Contact Surfaces, Department of Industrial Engineering, University of Salerno, September 16, 2024
23. Salvi D. (2023) Plasma Technology for Sanitation of Fresh Produce and Food Contact Surfaces, North Carolina Produce Safety Task, June 13, 2024
24. Salvi D. (2023) Trends in Food Science and Technology: Plasma Applications in the Food Industry, Nha Trang University, Vietnam, May 14, 2023
25. Yang, M., Wang, Q., Hill, T., Meer, M. S. 2023. Life-cycle assessment (LCA) and cost analysis among non-thermal food technologies. 2023 IFT-EFFoST International Nonthermal Processing workshop, Minneapolis, MN, USA.
26. Yang, M., Wang, Q., Hill, T., 2024. LCA and cost analysis of non-thermal food technologies. 2024 Conference of Food Engineering, Seattle, WA, USA

• ND-None
• NE- None
• NJ-None
• NM-

27. Mercado Meza, AY., Galicia-Garcia, T, Delgado, E. 2023. Efecto de granos de consumo ancestral en México y un subproducto de la agroindustrial sobre la calidad de productos de panificación libres de gluten. XXIV Jornadas de Investigación, December 7. Universidad Autonoma de Chihuahua, Mexico.
28. Gamero-Barraza, JI, Reyes-Jáquez, D, Medrano-Roldán, H, Delgado, E, Pámanes-Carrasco, GA, Gallegos-Ibáñez, D. 2023. Effect of the Exrusion Process on the Physical and Functional Properties of Shrimp Feed Made From Black Soldier Fly Larvae Meal. 2nd International Conference, Water Resources Management and Sustainability, Solutions for Arid Regions. Dubai, United Arab Emirates, 26 – 28, February, 2024. Poster presentation.
    Delgado, E., (2024). ISSUES IN AGRICULTURE, Organic Farming and Processing of Organic Food Products. University of Arkansas. September 25, 2024.
29. Delgado, E., (2024). Class presentation, Food Science perspectives. University of LaSalle, Bogota, Colombia, May 31.
30. Delgado, E., (2024). Key-Note speaker. Perspectives of Food Science. 2do Coloquio Internacional de Investigación en Ciencias Químico-Biológicas, Ingeniería Química y Alimentos y en las XXV Jornadas de Investigación. May 24.
31. Delgado, E., (2023). Key-Note speaker. Food Science - Transforming Lives Through Discovery. Jornadas de Investigación. Universidad Autonoma de Chihuahua, December 4 – 6, Chihuahua, Mexico.
32. Delgado, E., (2023). Microencapsulation of Jujube (Ziziphus jujuba Li) Bioactive Compounds using Glandless Cottonseed Meal Protein Isolate as Carrier Agent. Multistate Research Project, W4122, "Beneficial and Adverse Effects of Natural Chemicals on Human Health and Food Safety. October 12 – 13, Calistoga, CA.
33. Delgado, E., (2023). Invited to teach a class at University of Arkansas on “Organic Farming and Processing of Organic Food Products.” In Ag Issues course. September 27.
34. Delgado, E., (2023). Council of Food Science Administrators (CFSA), IFT 2023, Chicago, Ill.
35. Adapt pedagogical strategies involving novel educational approaches to enhance and assess student learning of food engineering.
    Cezarotto, M., Martinez, P. N., Muise, A., Chamberlin, B. A., NACTA - North American Colleges and Teachers of Agriculture, "From Idea to Innovative Media: Designing Meaningful Change with Technology," Wooster - Ohio. (June 27, 2024).
36. Chamberlin, B. A., Muise, A., Cezarotto, M., Martinez, P. N., ACE Association for Communications Excellence Annual Meeting, "Inclusive Design for Everything: Our Approach to Making Everything we Make Better for Everyone," ACE Association for Communications Excellence, Salt Lake City, Utah. (June 25, 2024).
37. Chamberlin, B. A., Muise, A., Cezarotto, M., Martinez, P. N., ACE Association for Communications Excellence Annual Meeting, "VR in Outreach: Lessons Learned from our First Two Projects," ACE Association for Communications Excellence, Salt Lake City, Utah. (June 25, 2024).
38. Cezarotto, M., Martinez, P. N., Chamberlin, B. A., NMSU Research and Creativity Week, "Innovative Media for NMSU research, teaching, and extension: VR, websites, games, animations and social media," NMSU, Las Cruces, NM. (March 2024).
39. Cezarotto, M., Muise, A., Castillo, R. T., Martinez, P. N., Chamberlin, B. A., Extension Foudation Showcase, "Teaching youth food safety: Theme Park Kitchen a game-based learning experience," NTAE - USDA, online. (January 31, 2024).
40. Chamberlin, B. A., Martinez, P. N., Cezarotto, M., Turner, T., Buras, J., Muise, A., NMSU Extension In-Service, "Media in Extension," New Mexico Extension, Las Cruces, NM. (January 2024).
41. Chamberlin, B. A., Cezarotto, M., Martinez, P. N., Serious Play Conference, "Expanding our Reach: How to Make Games for Everybody," Serious Play, Toronto, Canada. (October 11, 2023).

• NY-Ithaca: None
• NYS-

42. Moraru CI, Padilla-Zakour OI. 2024. High pressure processing fundamental and applications. NC1023 graduate seminar series. Feb 9, 2024.
43. Chen C, Moraru, CI 2024. Traditional and emerging drying technologies for food applications. NC1023 graduate seminar series. Jan 12, 2024.
44. Moraru CI, Punzalan MEH, Padilla-Zakour OI, Morse R, Howick G, Martin R. 2024. Workshop on Membrane Processing and Concentration by Evaporation of Liquid Foods and Beverages. Aug 20-21, 2024.

OH-

45. Shruthy Seshadrinathan, V.M. Balasubramaniam, Abigail B. Snyder. 2024.
    Inactivation of Enterococcus faecium NRRL B-2354 on different material surfaces used in food industry employing superheated steam. Conference of Food Engineering, Seattle, WA. August 25-28.

• OR-None
• SD-None
• TN-None
• TX-None

Fund leveraging, specifically, collaborative grants between stations and members.

AR-

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

DE-

• None

GA-

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

HI-

4. 2024, USDA/NIFA, AFRI, Magnetic field-assisted supercooling to enhance physical, chemical, and nutritional properties of the emulsion-based solid lipid nanoparticles, PI: Soojin Jun, & Co-PI: Kacie Ho, Duration: 09/24 – 08/27

IL-

5. Takhar, P.S. and Tang, J. (2020 to 2025), Multiscale Mathematical Modeling Based Design of the Next Generation of Microwave-Assisted Frying Technology, USDA-NIFA, $489,000,
6. Subbiah, J., Ponder, M. and Takhar, P.S. (2019-2024), Integration of Microbial Inactivation Kinetics and Gas Transport Models to Enhance the Antimicrobial Efficacy of Gaseous Technologies in Low Moisture Foods. USDA-NIFA, $425,000.

IN-

7. Dharmendra Mishra collaborated with the University of Arkansas station (Prof. Ali Ubeyitogullari) to submit NIFA grant on the properties of novel nanoporous aerogels for packaging applications.
8. Dharmendra Mishra 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).
9. Mishra 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.”

IA-

10. Submitted an NSF- IUSE grant on Improving Undergraduate STEM Education- collaboration between KY, ME, IA, VA, WA, IN stations

KY-

11. NSF ISUE - Integrating Industry Professional Partners into Undergraduate Food Science Courses to Facilitate Project-Based Learning: A Model for STEM Workforce Development (WSU, UMaine, Purdue, Iowa State, UK, Virginia Tech)
12. NSF ISUE - Integrating Industry Professional Partners into Undergraduate Food Science Courses to Facilitate Project-Based Learning: A Model for STEM Workforce Development (WSU, UMaine, Purdue, Iowa State, UK, Virginia Tech)

MD-

13. Maryland and California stations wrote a research proposal to USDA-NIFA A1364 based on their collaborative work.

MO-

14. Enhance the Value of Agricultural Byproducts Developed Joint USDA proposal with UC Davis on almond hull utilization
15. Develop Innovative Food Processing Methods for Safety and Quality
    Completed USDA NIFA Integrated proposal on intensive pulse light technology development and application in particulate/powdered foods.
    Completed low temperature microwave technology development and application in wheat kernel disinfection.
16. Extend Shelf Life and Prepare New Food Ingredients:Performed almond hull powder product shelf life and contamination analysis.

MS-

• None

MO-

17. MO & NC: USDA-NIFA-SCRI
18. MO & Purdue: USB and FFAR

NC-

19. Grant Awarded for NC and CA station: “Dosimetry for novel plasma processing technology using field-deployable biosensing elements and artificial intelligence” PIs: D. Salvi. N. Nitin, R. Bansode. USDA NIFA AFRI 2023. September 2024 (Awarded $ 732,000)

NE-

• None

NJ-

• None

NM-

20. Characterize physical, chemical, and biological properties of raw and processed foods, by-products, and packaging materials.
    Best Practices for Urban Agriculture and community building to Increase Global ecurity 09/01/2023 – 08/31/2024 US Department of Agriculture/Foreign Agricultural Services $300,000.00
21. Sustainable forage production solutions for drought management in Kenya Livestock production systems (Njok Kahiu, Julius Anchang, Niall Hanan, Leonard Lauriault, Mark Marsalis, Efren Delgado, Eric Scholljegerdes). 01/01/2024 -12/31/2028 USDA FAS $300,000.00
22. Genetic dissection of Phytophthora capsici resistance in chile pepper using epigenomic and transcriptomic approaches 10/01/2022 – 09/30/2025 New Mexico Department of Agriculture (NMDA) - Specialty Crop Grant Program (SCBGP) $102,562.00
23. Developing an Alliance for Training and Apprenticeship in Climate-Smart Agriculture (DATA-Ag) 11/01/2021-10/31/2024 USDA-AFRI-AWT Program through UT at Arlington. Award number: 2022-67037-36259 $124,852
    Training of Next Generation Workforce for Smart Food Science and Agricultural Technology in the Digital Era (WorkFoS-Ag) (Co-PI, $49,258) 2021 -2024 USDA-AFRI 500,000
24. Transcriptome analysis of Phytophthora blight (Phytophthora capsici) interaction and identifying genes involved in the infection process for early detection of infected plants (PI, 100% of funds). 2021 - 2023 NM Chile Association 91,850
25. Characterize physical, chemical, and biological properties of raw and processed foods, by-products, and packaging materials.
    Best Practices for Urban Agriculture and community building to increase global food security 09/01/2023 – 08/31/2024 US Department of Agriculture/Foreign Agricultural Services $300,000.00
26. Sustainable forage production solutions for drought management in Kenya Livestock production systems (Njok Kahiu, Julius Anchang, Niall Hanan, Leonard Lauriault, Mark Marsalis, Efren Delgado, Eric Scholljegerdes). 01/01/2024 -12/31/2028 USDA FAS $300,000.00
27. Genetic dissection of Phytophthora capsici resistance in chile pepper using epigenomic and transcriptomic approaches 10/01/2022 – 09/30/2025 New Mexico Department of Agriculture (NMDA) - Specialty Crop Grant Program (SCBGP) $102,562.00
28. Developing an Alliance for Training and Apprenticeship in Climate-Smart Agriculture (DATA-Ag) 11/01/2021-10/31/2024 USDA-AFRI-AWT Program through UT at Arlington. Award number: 2022-67037-36259 $124,852
    Training of Next Generation Workforce for Smart Food Science and Agricultural Technology in the Digital Era (WorkFoS-Ag) (Co-PI, $49,258) 2021 -2024 USDA-AFRI 500,000
29. Transcriptome analysis of Phytophthora blight (Phytophthora capsici) interaction and identifying genes involved in the infection process for early detection of infected plants (PI, 100% of funds). 2021 - 2023 NM Chile Association 91,850
30. Adapt pedagogical strategies involving novel educational approaches to enhance and assess student learning of food engineering.
    Gibson, K., Lerman, D., Tocco, P., Chamberlin, B., Martinez, P., Cezarotto, M. Empowering Neurodivergent Individuals in the Fresh Produce Industry through Accessible Food Safety Outreach and Training. (grant from USDA-NIFA). (2024-2027).
31. Ulery, A., Carroll, K.C., Chamberlin, B., Cezarotto, M., Li, X., Martinez, P. Diverse Student Learning in Soil, Microbial, and Water Sciences with Experiential Courses and Interactive Learning Tools. (grant from USDA-NIFA). (2024-2028).
32. Dunn, L., Chamberlin, B., Hawkins, G., Rodrigues, C., Curl, J., Hamilton, A., Martinez, P., Cezarotto, M. . Managing Water Well: Enhancing Water Quality to Foster Food Entrepreneurship and Farm Food Safety. (grant from USDA-NIFA). (2024-2027).
33. Flores, N., Coleman, S., Kinchla, A., Chamberlin, B., Martinez, P. iTips: Interactive tools to improve the Practice of Food Safety – A Multi-State Approach to Improve Food Safety Culture (grant from USDA-NIFA). (2021- 2023)
34. Martinez, P. N., Chamberlin, B.A., Sponsored Research, Bridging The Gap: Expanding A HACCP-Based Curriculum To Help Produce Growers Treat Agricultural Water, Sponsored by Washington State University, Other, Research Credit: $36,000.60, PI Total Award: $60,001.00 (2020 – 2024).
35. Chamberlin, B. A., Martinez, P. N., Cezarotto, M., GLEAN (Game Learning to Educate and Advance Knowledge): Transformative Food Safety Training for Farmers Market, Sponsored by University of Arkansas, $220,000.00 (2022 – 2023).
36. Chamberlin, B. A., Martinez, P. N., Sponsored Research, "Advancing 4-H Youth Careers in Food and Agriculture via Biotechnology and STEM," USDA NIFA AFRI (Subaward through University of Connecticut. (2021 - 2025)
37. Martinez, P. N., Guzman, I., Chamberlin, B. A., Cezarotto, M., Sponsored Research, "Innovators from Marginalized Communities: Interactive Labs which Help Students See Themselves in Agricultural Careers", Sponsoring Organization: US Department of Agriculture/National Institute of Food and Agriculture NIFA (2021 - 2025).
38. Chamberlin, B, Martinez, P.N., Sponsored Research, “TRAIN: Targeted Resources Addressing Identified Needs in worker training and food safety culture in Maryland through the development and on-farm evaluation of a mixed media toolkit.” USDA-NIFA, $150,000 (2021-2025).
39. Developing an Alliance for Training and Apprenticeship in Climate-Smart Agriculture (DATA-Ag) 11/01/2021-10/31/2024 USDA-AFRI-AWT Program through UT at Arlington. Award number: 2022-67037-36259 $124,852
    Training of Next Generation Workforce for Smart Food Science and Agricultural Technology in the Digital Era (WorkFoS-Ag) (Co-PI, $49,258) 2021 -2024 USDA-AFRI 500,000

ND-

• None

NY-Ithaca-

• None

NYS-

• None

OH-

40. Abigail Snyder, V.M., Balasubramaniam and Denny Heldman. 2019. Transforming sanitation strategies in dry food manufacturing environment. USDA NIFA. $923,173. 2019-March – 2024

OR-

41. Zero-waste Approach for Agri-Food Production Byproducts: System Solutions to Advance the Bioeconomy and Rural and Tribal Development. USDA NIFA SAS proposal (OSU and NMSU).
42. AI-Enabled Agripreneurship: Promoting Sustainable Food Systems for Rural and Underserved Communities. (OSU with Nebraska).
43. Developing foliar bio-fungicide derived from fruit pomaces (OSU and UC Davis)
44. Cold plasma innovations in drying pretreatment of fruits and nuts: enhancing efficiency and reducing energy consumption (OSU and NCSU)

SD-

45. South Dakota collaborated with Mississippi, Washington, Kentucky, North Dakota, and Minnesota stations to submit multiple proposals to secure research funding from USDA, NSF, and other sponsors.

TN-

46. The grant is funded for $3.5 million.

TX-

• None