Research at the Forefront of Food Technology
The Food Engineering Laboratory at Alabama A&M University serves as a hub for pioneering research focused on integrating novel technologies into food science. The lab’s research initiatives are diverse, encompassing critical areas such as:
- Food Structure and Material Properties: Investigating the fundamental structure of food and its thermo-physical and rheological properties. This research is vital for understanding how food behaves during processing and storage, impacting texture, stability, and overall quality.
- Heat and Mass Transfer in Food Systems: Applying engineering principles to optimize heat and mass transfer processes in food. This is essential for efficient thermal processing, drying, and other operations that maintain food safety and quality while minimizing energy consumption.
- Innovative Packaging Solutions: Exploring advanced packaging technologies to extend shelf life, maintain food quality, and ensure safety. Research in this area focuses on developing sustainable and functional packaging materials.
- Bioprocess Optimization: Utilizing bioprocessing techniques to enhance food production, improve nutritional content, and develop novel food ingredients. This includes fermentation, enzyme technology, and other biological methods.
- Postharvest Technology: Developing and improving methods to maintain the quality and safety of food products after harvest. This research addresses challenges related to storage, transportation, and handling of fresh produce and other perishable foods.
- Emerging Technologies in Food Processing: The lab is actively involved in exploring and applying emerging technologies such as:
- Pulsed Electric Field (PEF): Utilizing PEF technology for non-thermal food processing to preserve nutritional components and enhance food quality. PEF offers a gentler alternative to traditional heat treatments.
- Pulsed Ultraviolet (UV) Irradiation: Applying pulsed UV light for surface sterilization and microbial inactivation in food processing, ensuring food safety without compromising quality.
- Supercritical Fluid Extraction: Employing supercritical fluid technology to extract bioactive components from food materials. This green extraction method is used to obtain valuable compounds for nutritional enhancement and functional food development.
Meet the Dedicated Researchers
The Food Engineering Laboratory is home to a team of dedicated researchers and students, all working under the guidance of Professor Lamin S. Kassama. Professor Kassama, a leading expert in food engineering and processing, provides invaluable expertise and direction to the lab’s research endeavors. The team includes talented graduate students like Edwin Ochieng, Sai Vinay Kumar Madala, and Terri James, each contributing to the lab’s innovative research projects while pursuing their Master’s degrees in Agricultural Research.
Publications Showcasing Research Impact
The Food Engineering Laboratory’s commitment to advancing the field is evident through its numerous publications in peer-reviewed journals. These publications cover a wide range of topics within food engineering, demonstrating the breadth and depth of the lab’s research. Notable publications include studies on:
- In Vitro Modeling of the Gastrointestinal Tract: Investigating the significance of in vitro models in food and nutritional research and their implications for health.
- Physicochemical Properties and Control Release of Aloe Vera Bioactive Nanoparticles: Exploring the development and characterization of nanoparticles for controlled delivery of bioactive compounds from Aloe Vera.
- Laser Ablation Effects on Silver Nanoparticles: Studying the impact of laser ablation on the properties of silver nanoparticles synthesized using Aloe Vera extract.
- Modeling Moisture Diffusivity in Chicken Breast during Deep-Fat Frying: Developing models to understand and predict moisture transfer during deep-fat frying of chicken, crucial for process optimization.
- Shrinkage and Density Changes in Chicken Meat during Deep-fat Frying: Analyzing the physical changes in chicken meat during frying, important for quality control and product development.
- Relationship between Oil Uptake and Moisture Loss during Deep Fat Frying: Investigating the complex interplay between oil absorption and moisture evaporation during frying, critical for reducing fat content in fried foods.
- Inactivation of Shiga toxin-producing Escherichia coli in Meatballs: Evaluating the effectiveness of cooking methods on food safety, specifically targeting harmful bacteria in meat products.
- Raman Spectroscopy for Phytic Acid Identification: Utilizing advanced spectroscopic techniques to identify and quantify phytic acid in food, relevant to nutritional analysis.
- Comparative Effects of Aloe Vera Extracts on Silver Nanoparticles: Comparing the influence of different Aloe Vera extracts on the properties of silver nanoparticles.
- Rapid Laser-assisted Nanosizing of Silver Nanoparticles in Plant Extracts: Developing efficient methods for nanoparticle synthesis using plant extracts and laser technology.
- Physicochemical Characterization of Silver Nanoparticles Synthesized using Aloe Vera: Thoroughly characterizing the properties of biosynthesized silver nanoparticles for various applications.
Contact the Food Engineering Experts
For further information about the research, facilities, or potential collaborations, please reach out to the Food Engineering Laboratory at Alabama A&M University.
Food Engineering Laboratory
ARC Building, Room 116
116 ARC Building P.O. Box Normal, AL 35762
Dr. Lamin S. Kassama
Principal Investigator
Professor of Food Engineering/Processing
(256) 372-8621
