Yaguang Luo (Sunny) Research Food Technologist Projects DEVELOPMENT OF ULTRASONIC PROCESSES TO IMPROVE PATHOGEN INACTIVATION General Cooperative Agreement (A)   Accession Number: 421726 A TRANS-DISCIPLINARY APPROACH TO IMPROVING PRODUCE SAFETY General Cooperative Agreement (A)   Accession Number: 421730 IMPROVING LEAFY GREEN SAFETY VIA RESEARCH AND EXTENSION General Cooperative Agreement (A)   Accession Number: 421732 A TRANS-DISCIPLINARY APPROACH TO IMPROVING PRODUCE SAFETY General Cooperative Agreement (A)   Accession Number: 421735 EVALUATION AND MAINTENANCE OF FLAVOR, NUTRITIONAL AND OTHER QUALITY ATTRIBUTES OF FRESH AND FRESH-CUT PRODUCE Appropriated (D)   Accession Number: 419750 MICROBIAL ECOLOGY AND SAFETY OF FRESH PRODUCE Appropriated (D)   Accession Number: 420692 PRODUCE SAFETY RESEARCH COLLABORATION WITH NEW LEAF FOOD SAFETY SOLUTIONS Nonfunded Cooperative Agreement (N)   Accession Number: 422280 REDUCING PATHOGEN PRESENCE IN FRESH-CUT PRODUCE Nonfunded Cooperative Agreement (N)   Accession Number: 422387 REDUCING PATHOGEN PRESENCE IN FRESH-CUT PRODUCE WITH SANITIZERS Nonfunded Cooperative Agreement (N)   Accession Number: 422393 FOOD SAFETY CONTROL IMPROVEMENT FOR FRESH PRODUCE IN RETAIL DISPLAY CASES Nonfunded Cooperative Agreement (N)   Accession Number: 422394 INNOVATIVE TECHNOLOGIES AND PROCESS OPTIMIZATION FOR FOOD SAFETY RISK REDUCTION ASSOCIATED WITH FRESH AND FRESH-CUT LEAFY GREEN VEGETABLES Reimbursable (R)   Accession Number: 420922 EVALUATING THE IMPACT OF FRESH-CUT PRODUCE WASH OPERATION ON FOOD QUALITY AND SAFETY Specific Cooperative Agreement (S)   Accession Number: 420786 IMPROVING FOOD SAFETY AND QUALITY OF FRESH AND FRESH-CUT FRUITS AND VEGETABLES Specific Cooperative Agreement (S)   Accession Number: 418295 MINIMIZING PATHOGEN TRANSFERENCE DURING LETTUCE HARVESTING BY OPTIMIZING THE DESIGN OF THE HARVESTING DEVICE AND OPERATION PRACTICES Specific Cooperative Agreement (S)   Accession Number: 419571 Novel Sanitizing Treatment of Fresh Produce to Inactivate Food-Borne Pathogens Specific Cooperative Agreement (S)   Accession Number: 424243 OPTIMIZING FRESH-CUT PRODUCT PROCESSING OPERATIONS FOR IMPROVING PRODUCE QUALITY Trust (T)   Accession Number: 421377       Last Modified: 05/25/2013