Rheology of brittle foods; squeezing flow viscometry; physical properties of powders; texture perception, microbial population dynamics; microbial survival and growth kinetics.
Office: 315 Agr. Engineering Bldg.
Off. Tel.: (413) 545-5852
FoodSci 120 - Food preservation: Why and how.
FoodSci 575 - Elements of food processing engineering.
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