Welcome to theProcessed Foods Research Unit home. The missionof the unit is to enhance the marketability and healthfulness of agricultural commodities and processed products. Cereal grains, legumes, and fruits and vegetables are the focus of this research. Both fundamental and applied research approaches are to be used to solve problems and develop new value-added products which will benefit the consumer, producer, economy and environment. Fundamental food properties, nutritional attributes, and consumer preferences are important considerations. Research approaches are multidisciplinary.
Improving Citrus Nutritional Properties and Quality to Benefit Human Health and Enhance Citrus Utilization
The primary goals of this research project are to establish the role of naturally occurring biologically active citrus phytochemicals, in particular citrus limonoids, in human health and nutrition, to enhance citrus co-product utilization, and to utilize molecular level methods to improve citrus quality and optimize important biologically active phytochemicals in new citrus varieties.
New Technologies to Process Value-Added, Healthy Foods from Fruits and Vegetables
The primary goal of this research project is to develop novel processing technologies to increase utilization and consumption of fruits and vegetables. The investigation and development of new and improved processing technologies will permit year-round processing for manufacturing value-added, convenient and healthful foods from bulk-processed fruits and vegetables and their coproducts. Extrusion, vacuum forming, casting, and infrared blanching and dehydration will be explored to form novel foods and ingredients.
Processing and Biotechnological Improvement of Foods to Prevent Obesity Related and Degenerative Diseases
Characterization and Control of Nutritional and Sensory Properties of Raw and Processed Grains, Legumes and Vegetables
Dr. Tara McHugh
Processed Foods Research Unit
800 Buchanan St.
Allbany, CA 94710
Phone: 510-559-5864, Fax: 510-559-5851