Welcome to Dr. Zhongli Pan’s Food Processing Research Group at University of California, Davis!

Our research focuses on developing innovative food processing technologies to enhance food quality and safety of fruits, vegetables, grains, and nuts, as well as to improve the efficiency of food processes. We study various processing technologies, including infrared heating technology for blanching, peeling, roasting, drying, disinfection and disinfestation. Our research group also investigates advanced technologies for creating value-added functional food and non-food products with improved sustainability. 

Please check out our website for more information on the group’s research activities and latest members’ news!


Comments are closed.