Food engineering
Our food engineering research theme focuses on developing novel food processing technologies for the production of value-added food products and ingredients. The work is focused on the interaction of processing routes with product performance.
Our current research includes spray drying, freeze drying, evaporation, pasteurisation, extraction, non-thermal and thermal processing of food, simulation and control.
We have established a strong working relationship with local and international food processing industries.
Key people
Principal investigators
Saeid Baroutian
Laura Domigan
Kaveh Shahbaz
Meng Wai Woo
Brent Young
Wei Yu
Technical support
Alec Asadov
David Cotton
Ray Hoffmann
Laura Liang
Peter Martin
Matthew Sidford
Qingping (Frank) Wu
Tianping (Balan) Zhu