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United States Department of Agriculture

Agricultural Research Service

You are here: Southeast Area Home/ New Orleans, Louisiana/ Southern Regional Research Center/ Food Processing and Sensory Quality Research
Bechtel, Peter J
Research Leader
(504) 286-4468
1100 Robert E Lee Blvd.
New Orleans LA 70124-4305

The mission of the Food Processing and Sensory Quality Research Unit is to develop technologies that will optimize the nutritional, functional, 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 flavor (development and deterioration), and functionality of the food and its individual components, 2) scientifically defining and measuring sensory quality 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.

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