Food Processing Engineering

Food Processing and Engineering Lab

Determining the bioavailability of the micro or nano-encapsulated omega-3 fatty acids and nano or micro-sized bioactive compounds and their applications on food systems.

Developing biodegradable matrix and colloidal system from seafood and agricultural byproducts.

Designing and developing the unit operation for food processing.

Determining the effect of non-thermal and thermal food processing technologies to prevent and reduce microbial loads in foods and to improve food quality.

 

Principal Investigator:

Subramaniam Sathivel, Ph.D.

website: http://www.lsu.edu/foodscience/FoodEng/