Funded Projects

Fall 2017

  • Dr. Valente Alvarez (OSU) Thermodynamic characterization of the interactions between casein and b-glucan as a functional ingredient in a model food system
  • Dr. Abby Snyder (OSU) Inactivation and growth of polyextremotolerant black yeast and microcolonial black fungi

Spring 2017

  • Dr. Juliana Leite Nobrega De Moura Bell (UC Davis) Effects of extraction and recovery methods on almond protein functionality
  • Dr. Rachel Kopec (OSU) The effect of pulsed electric field and ohmic heating on carotenoid and vitamin E bioavailabity from tomato juice
  • Dr. Yael Vodovotz (OSU) Development and assessment of food trays from blend of PHBV (with 2% HV) and natural rubber intended for microwave packaging applications
  • Dr. Ahmed Yousef (OSU) Sensitizing Bacillus and Clostridium spores to heat by natural peptidoglycan degrading agents for enhancing the safety and shelf life of moderately processed food

Fall 2016

  • Dr. Dennis Heldman (OSU) Application of in-line raman spectrocopy during clean in place procedures
  • Dr. Yael Vodovotz (OSU) Assessment of PHA or PHBV high molecular weigh natural rubber food trays
  • Dr. Farnaz Maleky (OSU) Oleocolloids of oleogel and protein designed for high protein food
  • Dr. Gail Bornhorst (UC Davis) Protein digestibility of alternative proteins in protein enhanced beverages as influenced by processing
  • Dr. Yael Vodovotz (OSU) Effect of microwave heating on water dynamics in a gluten sucrose model system
  • Dr. Rafael Jimenez-Flores (OSU) Supercritical CO2 treatment of food proteins to modify functionality

Spring 2016

  • Dr. Simunovic (NCSU) Hydrophobic fabrics applications in advanced thermal processing
  • Dr. Alvarez (OSU) Development of a dairy high protein beverage enhanced with oat b glucan to meet the FDA health claim for cardiovascular disease risk reduction
  • Dr. Bell (UC Davis) Immobilization of a novel enzyme for pilot scale recovery of bioactive n glycans form dairy streams
  • Dr. Yousef (OSU) Inhibition of spore germination and growth of alicyclobacillus

Fall 2015

  •  Dr. Gail Bornhorst (UC Davis) Protein digestibility and polyphenol bioaccessibility in protein-enhanced juices as influenced by thermal and high pressure processing
  • Dr. Josip Simunovic (NCSU) Enhancement of continuous flow cooling using hydrophobic surface treatment
  • Dr. Dennis Heldman (OSU) Investigation of dosing protocols for control of CIP cleaning cycles
  • Dr. Yael Vodovotz (OSU) Effect of microwave heating on water dynamics in a wheat starch/sucrose model system
  • Dr. N.Nitin (UC Davis) Bubble formation during microwave heating of starches

Spring 2015

  • Dr. Katrina Cornish (OSU) Bio-based composites for food packaging
  • Dr. N. Nitin (UC Davis) Bio-inspired approaches for encapsulation and controlled release
  • Dr. N. Nitin (UC Davis) Food powder analysis and design
  • Dr. Gail Bornhorst (UC Davis) Increasing nutrient bio accessibility in fruit and vegetable juices through processing
  • Dr. Melvin Pascall (OSU) Effect of micro-topography on the attachment and survival of food borne microorganisms on food contact surfaces
  • Dr. Farnaz Maleky (OSU) Olegels for nutritionally enhanced food products
  • Dr. Dennis Heldman (OSU) Improving the efficiency and effectiveness of CIP detergent solutions

Fall 2014

  • Dr. Monica Giusti (OSU) Effect of process on color quality stability of fruit and vegetable juices
  • Dr. Dennis Heldman (OSU) Reclamation and reuse of waste streams from CIP operations
  • Dr. Chris Simons (OSU) Right sizing the technology requirement for sensory immersive instillations
  • Dr. Sophia Kathariou (NCSU) Assessment of novel synthetic and naturally occurring compounds to inhibit and disperse biofilms by spoilage and pathogenic bacteria of concern to the food industry
  • Dr. N. Nitin (UC Davis) Imaging approaches to characterize surface composition of spray dried powders

Spring 2014

  • Dr. Ahmed Yousef (OSU) Selection of antimicrobial agents, suitable for food applications, from natural sources using large-scale metagenomic screening approach
  • Jane Caldwell (NCSU) The hydroxyl radical as accelerant in rapid shelf life evaluation
  • Dr. Farnaz Maleky (OSU) Low fat, saturated and trans-fat free cheese products, enriched with essential unsaturated fatty acids

Fall 2013

  • Dr. N. Nitin (UC Davis) – Novel metal ion chelation strategies for limiting oxidation in food systems.
  • Dr. KP Sandeep and Ms. Jane Caldwell (NCSU) – Mitochondrial DNA as molecular indicators of thermal processing efficacy.
  • Dr. Bala Balasubramaniam (OSU) -Development of a superior high pressure processing fluid.
  • Dr. N. Nitin (UC Davis) – Novel encapsulation concept: HHP facilitated encapsulation of bioactives in inactivated yeast and isolated plant cells for enhanced stability.
  • Drs. Kamran Shavezipur and Melvin Pascall (OSU) – Residue-free polymer adhesives for food labeling and package closure
  • Dr. Katrina Cornish (OSU) – Production, assessment, and improvement of bio derived and bio-degradable blown films for food packaging application
  • Dr. Chris Simons (OSU) – Improving hedonic assessment data using immersive technologies.

Spring 2013

  • Dr. Josip Simunovic (NCSU) – Acoustically enhanced continuous flow cooling
  • Dr. Katrina Cornish (OSU) – Assessment and improvement of the physic-chemical properties of bio-based composites for food packaging
  • Dr. Bala Balasubramaniam (OSU) – Impact of pressure based alternative technologies on nutrient stability of model liquid beverage systems
  • Dr. Mary Ann Lila (NCSU) – Binding health protective, immune-enhancing bioactive compounds from fruits and vegetables in a shelf stable food ingredient for combat rations
  • Dr. Farnez Maleky (OSU) Structured lipids with improved barrier characteristics

Fall 2012

  • Dr. Farnaz Maleky (OSU) – Investigating the dynamic of moisture migration in structured and oriented sheet of fat as moisture barrier in food
  • Dr. Sudhir Sastry (OSU) – Highly sensitive microelectromechanical temperature sensor for food processing and packaging .
  • Dr. Stephanie Dungan (UC Davis) – Using SPME-LC to evaluate release of non-volatile bioactives in foods
  • Dr. Mary Ann Lila (NCSU) – Binding health protective, immune-enhancing bioactive compounds from fruits and vegetables in a shelf stable food ingredient for combat rations
  • Dr. Dennis Heldman (OSU) – Thermo-physical and electrical properties of foods

Spring 2012

  •  Dr. Josip Simunovic (NCSU) Acoustic enhancement of continuous flow cooling
  • Dr. Balasubramaniam (OSU) Impact of pressure based alternative technologies on nutrient stability of model liquid beverage systems.
  • Dr. Steve Schwartz (OSU) Enhancing bioavailability and nutritional quality of processed tomato products
  • Dr. N. Nitin (UC Davis) Engineering release of encapsulated compounds
  • Dr. N. Nitin (UC Davis) Rapid in-situ detection of live microbes in food materials and water
  • Dr. Brian Farkas (NCSU) Dynamic surface and interfacial tension as affected by composition, temperature, and surface age

Spring 2011

  • Dr. Saad Khan (NCSU) Detection of foodborne pathogens via nanofibrous membranes
  • Dr. Bala Balasubramaniam (OSU) Enhancing lethality of thermal and pressure-temperature processed spores suspended in low-acid food matrices using natural antimicrobial compounds.
  • Dr. Brian Farkas (NCSU) High temperature interfacial properties in food systems
  • Dr. Sheryl Barringer (OSU) Properties of dehydrated fruits and vegetables puree/juice with an innovative dehydration system: Solid-liquid separator (SLS)
  • Dr. N. Nitin (UC Davis) Enhanced antioxidant properties of interface and reduced mobility of encapsulated lipid carriers to limit oxidation of encapsulated products in emulsions and particles
  • Dr. Stephanie Dungan (UC Davis) Evaluating release of flavors and bioactives from nanoparticles and emulsions

October 2010

  • Dr. Trevor Phister (NCSU) Dispersion of biofilms for processing surfaces using GRAS chemicals
  • Dr. N. Nitin (UCD) Improving antioxidant activity of emulsifiers using ‘click chemistry’
  • Dr. B.E. Farkas (NCSU) High Temperature surface and interfacial tension

April 2010

  • Dr. Bala Balasubramaniam (OSU) Enhancing combined pressure-temperature process lethality of spores suspended in low-acid ambient stable and extended shelf life (ESL) products
  • Dr. Nitin (UCD) – In-Situ Measurement of transport of free radicals across micor-encapsulation barriers and oxidation of encapsulated products
  • Dr. Diane Barrett (UCD) – Effects of Residual Enzymes on Quality of Stored Apple & Tomato Juices
  • Dr. Saad Khan (NCSU) – Nanofibrous membranes for detection of foodborne pathogen

October 2009

  • Dr. Nitin (UCD) Oxidative stability of food bioactives in micro and nano encapsulated particles during pressure-assisted thermal processing of a low acid food

April 2009

  • Dr. Bala Balasubramaniam (OSU) Study on food constituent protective effects and spore injury during pressure-assisted thermal processing of a low acid food
  • Dr. K.P. Sandeep (NCSU) Determination of time-temperature history during thermal processing using MEMS and RF telemetry
  • Dr. Jiyoung Lee (OSU) Rapid detection of bacterial spores in food processing
  • Dr. Alyson Mitchell (UCD) Assessing the bioavailability of quercetin from fortified apple sauce
  • Dr. Robert Kelly (NCSU) Development of a sterilization time-temperature integrator based on enzymes from hyperthermophilic microorganisms
  • Dr. Jianrong Li (OSU) Rapid detection of norovirus in fruit puree and inactivation dynamics of norovirus during high pressure processing

October 2008

  • Dr. Alyson Mitchell (UCD) – Assessing the bioavailability of quercetin from fortified apple sauce
  • Dr. Josip Simunovic (NCSI) Development of a sterilization time-temperature integrator (TTI) based on enzymes for hyperthermophilic microorganisms

March 2008

  • Dr. Bala Balasubramaniam (OSU) – Study on food constituent protective effects and spore injury during pressure-assisted thermal processing of a low-acid food
  • Dr. Diane Barrett (UC Davis) – Evaluation of membrane stabilizing treatments that maintain cellular turgor after high pressure and thermal processing
  • Dr. Kurt Koelling (OSU) – Assessment and improvement of the physico-chemical properties of bio-bases films for food packaging applications
  • Dr. Hua Wang (OSU) – Accurate Assessment of food processing efficancy using non-culturing molecular detection method

October 2007

  • Dr. Bala Balasubramaniam (OSU)Feasibility of using a chemical marker technique for process uniformity studies during high pressure processing

October 2006

  • Dr. Lee-Ann Jaykus (NCSU) – Rapid post process enumeration of surviving and inactivated endospores of thermobacteriological surrogate microorganisam (Seed request)
  • Dr. Alyson Mitchell (UCD) – Preparation of standardized material and methods development for assessing the bioavailiaby of quercetin from fortified apple sauce (Seed request)
  • Dr. Pieter Stroeve (UCD) – Use of PEF for reversible formation of nanopores in plant cell membranes (Seed request)
  • Dr. Josip Simunovic (NCSU) – Investigation of a non-contact detection system for determination of cooking and sterilization state of microwave-treated pre-packaged foods and biomaterials (Confidential seed request)
  • Dr. K.P. Sandeep (NCSU) – Use of RFID tags in determining the time-temperature history within a product during processing, transportation and storage (Seed request)

April 2006

  • Dr. Ahmed Yousef (OSU) Elimination of processing-resistant spoilage and pathogenic bacteria from food using combination of pressure and xanthene-derivative
  • Dr. Bala Balasubramaniam (OSU) – Quality of high pressure sterilized low-acid foods Dr. Melvin Pascall (OSU) – Nanocomposite Multilayer Barrier Technology for Food Packaging Films
  • Dr. K.P. Sandeep (NCSU) Development of a Micro-Electro-Mechanical-System-based (MEMS) temperature sensor to determine internal temperatures within multiphase food products
  • Dr. Hua Wang (OSU) Rapid detection of live microorganisms in foods

October 2005

  • Dr. Ahmed Yousef (OSU) Screening for antimicrobial peptides with potential application against foodborne gram negative pathogens
  • Dr. Pablo Coronel (NCSU) In-line monitoring of dielectric properties of microwave heated food materials
  • Dr. Luis Rodriguez-Saona (OSU) Application of Infrared Spectroscopy for the Rapid Identification and Determination of Inactivation Kinetics of Spore-forming Bacteria
  • Dr. Melvin Pascall (OSU) Nanocomposite Multilayer Barrier Technology for Food Packaging Films

April 2005

  • Dr. Diane Barrett (UC Davis) Influence of various processes on plant cell integrity and its application to quality and shelf-life extension of refrigerated fruit products
  • Dr. Stephanie Dungan (UC Davis) Creating Nanostructured Materials using Emulsifier Mixtures and milk protein
  • Dr. Bala Balasubramaniam (OSU) Enhancing the microbial lethality of Clostridium botulinum surrogate spore during Pressure-Assisted Thermal Processing
  • Dr. Thomas Shellhammer (Oregon State Univ) Pressure induced pH shifting to improve HPP lethality Dr. Hua Wang (OSU) Developing biofilm interfering formula for industrial application
  • Dr. Luis Rodriguez-Saona (OSU) Application of infrared spectroscopy for the rapid identification and determination of inactivation kinetics of sporeforming bacteria

May 2004

  • Dr. V.M. (Bala) Balasubramaniam and Ahmed Yousef (OSU), Screening for a clostridium botulinum surrogate spore for validation of low-acid high-pressure processes
  • Dr. Sudhir Sastry (OSU) Advancement of High Pressure: Combination pressure/PEF and pressure-assisted thermal process technology
  • Dr. Hao Fen (Univ. of Illinois) Manothermosonication for dual-inactivation of thermo resistant pectinmethylesterase and acid tolerant foodborne pathogens in orange juice.
  • Dr. Ahmed Yousef (OSU) Screening for antimicrobial peptides with potential application against foodborne gram negative pathogens