Food Science
We explore agricultural food products produced in West Virginia and develop “value-added” products from raw agricultural goods. This approach enables producers to capitalize on consumer trends toward healthier and more diverse food options, while offering consumers innovative and healthier choices made from locally sourced ingredients. Additionally, we develop functional food products with nutritious, novel textures, improved physicochemical properties, and extended shelf life.
We are also investigating sustainable food packaging technologies including underutilized proteins for use as edible coatings for fresh produce. Our work addresses food quality, safety, and local food supply issues throughout the produce industry in West Virginia, encompassing both pre-harvest and post-harvest systems.
By collaborating closely with local producers, regulatory agencies, and community organizations, we aim to implement science-based strategies that enhance the quality and safety of agricultural food products and promote sustainable agricultural practices, ultimately creating a safer and more resilient food system in West Virginia.
Research Faculty
Dr. Ayesha Sarker
Research Goal:
To integrate sustainable sources and novel multidisciplinary technologies into food processing and packaging to improve the safety and sustainability of food systems.
Current Research Interests:
- Thermal and non-thermal food processing.
- Sustainable packaging technologies.
- Development of novel functional foods.
- Alternative protein sources and recovery.
- Artificial intelligence as a non-destructive tool for quality monitoring.
Dr. Yangjin Jung
Research Goal:
My primary goal is to conduct research and outreach aimed at tackling key issues in food quality and safety, as well as developing and promoting sustainable and profitable agricultural food products in West Virginia.
Current Research Interests:
- Understanding the survival and persistence of foodborne pathogens throughout the food chain.
- Validating, developing, and optimizing intervention methods to reduce or eliminate foodborne pathogens in various food matrices.
- Investigating antimicrobial resistance within the food chain.
- Studying biofilm formation on food contact surfaces and methods for its eradication.
- Developing “value-added” food products and investigating the functional properties of agricultural products.
Current and Recent Research Projects:
- Developing and validating sanitization methods for 3/16-inch tubing and spouts used in maple sap production.
- Exploring specialty tree syrups produced in West Virginia, including Black Walnut and Sycamore: Investigating potential functional properties, optimizing processing conditions, and Developing value-added products
- Developing and promoting scientifically-proven practices for safer microgreen production.
- Implementing a state program in West Virginia to enhance produce safety in compliance with the FSMA Produce Safety Rule.
To learn more, please contact ayesha.sarker@wvstateu.edu or yangjin.jung@wvstateu.edu