Food preservation experts

Develops botanical preservatives that replace sodium nitrite, lactate and acetate, plus a postharvest senescence treatment.

Develops plant-based antimicrobial microemulsions that extend refrigerated shelf life of ready-to-eat foods.

Develops a clean-label Aspergillus oryzae fermentate that extends the shelf life of fresh meat.

Develops thermal pasteurization for low-moisture foods such as wheat flour, cocoa liquor and dried apple.

Designs pectin-based edible coatings and nanofibers carrying biocontrol yeasts against fungal fruit diseases.

Engineers grain aeration, solar drying and cold plasma treatments to cut storage losses and aflatoxin in grains.

Develops microencapsulated essential oils and antifungal peptides as natural food preservatives.

Extends produce shelf life with storage control, cold plasma, pulsed electric fields and reuterin-based antifungals.

Designs postharvest disease control and handling strategies to cut losses in mango, plantain and guava.