Food Engineering Lab
Food Engineering Laboratory is a research lab located at Biosystems and Agricultural Engineering Department, University of Kentucky with current research focus on extrusion for value-addition, bourbon waste conversion to value-added products, abiotic stress effect on functionality change in food macromolecules and bioactive compound accumulation, non-invasive characterization of foods using hyperspectral imaging and acoustic emission –machine learning approach, and non-thermal processing (pulsed UV light, ultrasonication) of food.
Food Process Engineering
Alternative grains and food waste valorization – functional property characterization; novel product development using processes such as extrusion and baking.
Electromagnetic energy application for food product quality improvement: pulsed light for sanitizing produce; low power visible light for improving malting power, etc.
Non-destructive Methods
Non-destructive (hyperspectral and acoustic emission) methods for food quality assessment, and safety assurance.
Post-Harvest Technology
Wind power harnessing for improving drying of grains and other agricultural products; graphic user interphase for computing drying requirement of agricultural products; extrusion process development for making pasta out of cassava flours, etc.
Publications
A molecular dynamic modeling and in silico analysis approach to three-dimensional structure of glutelin type-B 5-like proteins from proso millet: effects of temperature and electric field
Jul. 17, 2025
Evaluation of the Gelation Characteristics and Printability of Edible Filamentous Fungi Flours and Protein Extracts
Mar. 8, 2025
Characterization of extruded sorghum soy blends to develop pre-cooked and nutritionally dense fortified blended foods
Feb. 25, 2025
