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Food Processing and Sensory Quality Research Unit develops technologies that optimize the nutritional and health benefits, functional properties, and sensory qualities of agricultural commodities, thus, enhancing their utilization. A multi-disciplined team of scientists are meeting these challenges by: 1) obtaining a basic biochemical understanding of the interactions of food components attributed to quality characteristics including flavor (development and deterioration) and functionality properties of the food and its individual components, 2) scientifically defining and measuring sensory and other quality attrib- utes in foods before and after processing, 3) designing cost-effective, environmentally-acceptable processes for converting foods and their separated components into value-added products, and 4) developing technologies for predicting and assessing the nutritional, sensory, and processing quality attributes of foods.