Jan. 1, 2008 - Dec. 31, 2009Award Number
Center for Produce SafetyAmount Awarded
Haiqiang Chen, Ph.D.
University of Delaware
Hoover, D., Joerger, R., and Kniel, K.Summary
Consumer demand for safe, minimally-processed, and additive-free foods with fresh-like characteristics and extended shelf-life has led both researchers and industry to develop and apply food innovative processing and preservation technologies. The central theme of this project is to train four M.S. students to become leaders and experts in the areas of food safety and emerging food processing and preservation technologies.