Project Description:

Student will conduct modeling and laboratory experiments on how to use nonthermal light-based technologies such as UV and visible light and other physical treatments to inactivate foodborne pathogens for safety and quality improvement of foods. Nonthermal technologies are emerging and popular alternatives to conventional methods in food preservation and safety assurance, it has huge potential in the future of food production as the industry moves towards sustainability and food-for-health initiatives.

Student will gain specific knowledge and laboratory skills about emerging nonthermal technologies, specialized microbiological testing, physicochemical and DNA analysis, as well as process and machine learning modeling. Additionally, Student will have opportunities for scientific writing, poster and presentation of scientific outputs. Student will be incorporated in lab and mentoring activities with PI and peers, and will be invited to all departmental activities as well as campus wide and local actives. These will all provide a multi-cultural, enriching experience for the student.

Requirements:

Scientific curiosity and motivation in food science, food safety, or related fields.
Basic laboratory skills (e.g., pipetting, sample preparation).
Familiarity with physicochemical analysis methods (e.g., pH measurement).
Basic data analysis and interpretation skills (e.g. Excel).
Understanding of or willingness to learn process modeling and machine learning techniques.
Familiarity with software tools like MATLAB, R, or Python for modeling (preferred but not required).
English written and oral communication skills for scientific writing and presentations.

Coursework:
Microbiology
Chemistry or Organic Chemistry.
Physics
Calculus

Experience:
Prior research experience in a laboratory setting (preferred but not required).
Experience with or exposure to food science and food safety.
Experience in presenting research findings (e.g., posters, presentations at science fairs).

Project Description:

The increasing population and decreasing farmland makes it challenging to provide sufficient proteins without harming environment. Many agricultural and food byproducts contain abundant proteins whereas their recovery remains time and energy consuming.

The scope of the project is to enhance the recovery yield and quality of plant proteins from agricultural and food byproducts in a green and cost-effective approach to promote food security and production chain sustainability. The student will contribute to extraction condition optimization, plant protein quality assay and food applications.

Requirements:

Have a strong knowledge in food chemistry and food processing, especially in proteins.
Previous research experience is highly encouraged.
Require staying a minimum of 6 months.

Project Description:

I would envision this student, like this year's student, would work with me and my graduate students on a project, likely related to my NASA Biodiversity Project, that focuses on big data analytics, AI-based sound source detection tools, and analyzing spatial-temporal trends in biodiversity using soundscape recordings.

Requirements:

Ability to work in small groups, strong analytical skills and most preferrably the use of R, basic understanding of sound and desire to improve our understanding of nature.