Functional Foods Research Unit

The focus of the Functional Foods research unit is to develop dietary components, biologically active food ingredients, and new processing technologies that provide a human health benefit beyond basic nutrition.

 

Researchers in this unit use chemical, physical and enzymatic modification of food plants and unique processing methods to enhance the performance of agricultural materials. 

The impact of this research is recognizable in development of new food applications of dietary fibers and nutraceuticals from cereal grains, new lipid-based foods from new oilseed varieties, and new technologies to solve problems in the use of edible vegetable oils.