The research focus of our Sustainable Food Material Processing group is to focus food processing to create healthy and sustainable foods for our future, such as creation of the next-generation plant-based foods, processing of novel protein rich microbial and fungi materials, establishing influence of processing on protein functionality and texture, understanding fouling layer growth and removal mechanisms, and understanding the interfacial dynamic in food dispersion systems. 

  • Core Faculty: Drs. Lu, Grossmann, McClements, and Xiao
  • Contributing Faculty: Drs. Decker, Nolden, and Kinchla