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» Research
Product Quality and New Uses
(National Program 306) in CA
Commodity Protection and Quality Research
- New Approaches to Extend the Storage and Shelf-Life of Table Grapes
- Avocado Extra Virgin Oil: Expanding Alternative Market Opportunities for California Avocado Growers
- New Approaches to Extend the Storage and Shelf-life of Table Grapes
- Innovative Approaches to Control Postharvest Diseases and Expand Market Opportunities of Fresh Fruits
Bioproducts Research
- Alleviating Specialty Crop Export Barriers to France with Home Compostable Stickers
- Production of Environmentally Friendly PHA Biopolymers from Waste BioGas Derived from Under-Valued Biomass Feedstocks
- Genomic Analysis of the Guayule Joint Genome Institute Community Science Program Data
- Utilizing Invasive Apple Snail Shells for Chitosan Films, Coatings and Biocides - Albany, CA
- New Bio-based Film Technologies for Home and Personal Care Consumer Products
- Alleviating Specialty Crop Export Barriers to France with Home Compostable Functional Stickers
- Develop Seaweed-Based Packaging Films that are Thermally Processable and Biodegradable
- Hemp-based Fiber Materials, Technology, and Commerce as Drivers for Northwest American Indian Tribal Economic Development
- Isolation of Nanofibrillated Cellulose from Agricultural Residues Using a Novel Chemi-Mechanical Process for Cost Reduction
- Green Chemicals from Agricultural Feedstocks
- Sustainable Products from Renewable Feedstocks
- Synthesis and Production of Natural Rubber and Biobased Products
Healthy Processed Foods Research
- Synergistic Combination of Polyphenolics with Probiotics for Enhanced Delivery, Persistence and Functionality of Probiotic Bacteria
- Engineering Sustainable 3D Scaffolds for Enhancing Delivery and Growth of Probiotics in the Gut
- Novel Isochoric Processing For Sustainable, Safe And High Quality Preservation Of Fluid Foods
- Novel Isochoric Processing for Sustainable, Safe and High Quality Preservation of Fluid Foods
- Develop Functional Plant-Based Proteins
- Evaluation of Economic and Environmental Sustainability of Alternative Plant Proteins
- Fermentation for Functional Proteins
- Enhancing Quality and Value of Processed Food Products and Byproducts through Novel Approaches and Technologies
- Novel and Sustainable Processing Technologies and Healthy Food Ingredients
- Emerging Processing and Preservation Technologies to Produce Healthy Foods and Develop Concept Products