FOOD PROCESSING RESEARCH GROUP

Welcome to Dr. Zhongli Pan’s Food Processing Research Group at University of California, Davis and Healthy Processed Foods Research Unit at Western Regional Research Center of the USDA Agricultural Research Service!

Our research focuses on developing new and innovative food processing technologies to enhance and improve food quality and safety, and processing and energy efficiency for fruits, vegetables, grains, and nuts. We study infrared heating technology for various food processes, including blanching, peeling, roasting, drying, disinfection and disinfestation. The research also investigates advanced technologies for creating value-added functional food and non-food products with improved sustainability.  (Read more…)

 

Watch the video of Infrared Drying of Walnuts

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

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