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Applied Research

The Department of Food Science and Technology, The Food Processing Center, FARRP, and other labs will have limited accessibility during the move to NIC from July 6th - 10th.  Please plan accordingly.

The Applied Research and Engineering (ARE) unit of The Food Processing Center serves as the ‘bridge' between fundamental research and the food industry. ARE utilizes and adapts the findings of original scientific research to meet specific industry needs. We solve practical problems and provide solutions in environments that are often complex, and require advanced research. Our research and development resources are diverse and unique. Experts in a wide range of areas, covering all major disciplines, are available to provide comprehensive assistance to the food industry. Latest analytical and laboratory resources are also available for advanced applied research projects.

Key Personnel:

Andreia Bianchini, Ph.D.
(Mycotoxins, Food Safety)

Jayne Stratton, Ph.D.
(Pathogen testing, Microbiology)

George Cavender, Ph.D
(Value Added Processing, High Pressure Processing)

ARE News

Graduate student Yulie Meneses received an honorable mention award for her poster at the 2014 Water for Food Global Conference. Yulie's poster was entitled, Water the Non-Renewable Ingredient in Food Processing. For more information on Water for Food please visit
waterforfood