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Product Quality and New Uses
(National Program 306) in NC
Food Science and Market Quality and Handling Research Unit
- Improvement and Maintenance of Peanuts, Peanut Products and Related Peanut Product Flavor, Shelf Life, Functional Characteristics
- Improved Vegetable Processing Methods to Reduce Environmental Impact, Enhance Product Quality and Reduce Food Waste
- Feed the Future Innovation Lab for Peanut Research (PRIL)
- Metabolomic Profiling of Pickled Vegetables
- Peanut Skins as an Antimicrobial Feed Additive to Reduce the Transmission of Salmonella in Turkeys and Turkey Production Environments
- High Oleic Peanuts as a Value-Added Feed Ingredient in Juvenile Domesticated Hybrid Striped Bass
