Research includes studies to establish quantitative
relationships among physico-chemical structures in foods
with overall quality parameters, including processibility and
shelf life. Projects include: sensor developemnt; water
relations and phase transitions in foods; extrusion.
Dept. of Chemical and Biochemical Engineering, 98 Brett Road
Piscataway, NJ 08854-8058
Phone: (732) 445-2228 Fax: (732) 445-2581
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