Center of Excellence in Extrusion and Polymer Rheology (CEEPR)
"Advancing Food and Non-Food Processing and Products Technologies and Enhancing Use of Agricultural By-Products/Co-Products via Innovative Extrusion Science with Polymer Rheology Chemistry and Engineering Concepts"
"Building Stakeholders Partnerships"
The scientific and engineering disciplines of extrusion and polymer rheology have played an important role in developing technologies for novel foods, and agricultural by-products/co-products for non-food or industrial use. Research studies emphasize processing extruded foods and non-foods using new and novel ingredients, creating unique bio-polymers, and enhancing bio-conversion processes. High shear techniques and concepts of polymer rheology and functional behavior of the materials are linked to enzyme treatments, fractionation, encapsulation and polymer injection or blow molding processes. A versatile team with expertise in the fields of extrusion processing, polymer science, physico-chemistry and mechanical engineering easily adapt extrusion processes and selected emerging technologies to effectively convert agricultural and food and non-food commodities, processing byproducts, and ingredients into high value products.
continued . . .