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
Development and performance evaluation of two-row tyned weeder for weed management in maize crop
Aug. 1, 2025
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
