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.

Research Areas of Interest

  • 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.

Current Projects

In my lab, we extract plant-based proteins from underutilized sources and enhance protein recovery yields by adopting isoelectric solubilization-precipitation, ultrasonication, enzymatic treatment, solvent defatting, and dephenolization techniques. The recovered proteins are evaluated for their functional and bioactive properties to serve as potential food and packaging ingredients. Besides, we develop novel food products to address the rising demand for plant-based functional foods by adopting an innovative approach of fermentation through novel strain(s) selection and bioactive ingredients incorporation optimally adapted to the plant matrix, thereby maximizing gut health benefits and anti-obesity efficacy. Additionally, I explore integrating artificial intelligence (AI) and hyperspectral imaging (HSI) to improve food safety and quality.

Dr. Yangjin Jung

Research Goal

My research program focuses on improving food safety, quality and sustainability across the agricultural food system in West Virginia. I aim to develop science-based solutions that reduce foodborne risks, enhance product value and support economically viable agricultural practices for regional producers.

Research Areas of Interest

  • Foodborne Pathogen Ecology: Understanding survival, persistence and transmission of pathogens across the farm-to-table continuum
  • Intervention & Control Strategies: Developing and validating effective intervention technologies to reduce or eliminate pathogens in diverse food matrices
  • Antimicrobial Resistance: Investigating the emergence and dissemination of antimicrobial resistance within the food chain
  • Biofilm Formation & Control: Studying biofilm development on food contact surfaces and designing effective mitigation strategies
  • Value-Added Food Innovation: Developing novel food products and systematically evaluating their functional, nutritional and microbiological safety for consumption

Current Projects

  • Freeze-Drying of agricultural products
    • Optimizing freeze-drying to improve safety, nutrient retention and shelf life while supporting value-added production for small-scale growers
  • Sanitation in Maple Sap Production Systems
    •  Developing and validating cleaning and sanitization protocols for 3/16-inch tubing and spouts used in maple sap collection
  • Specialty Tree Syrup Development
    • Investigating syrups derived from Black Walnut and Sycamore trees in West Virginia
    • Evaluating functional properties, optimizing processing conditions and developing value-added products
  • Microgreen Research
    • Establishing scientifically validated practices to reduce microbial risks during microgreen production
  • Produce Safety Outreach & Implementation
    • Leading a statewide program aligned with the Food Safety Modernization Act (FSMA) Produce Safety Rule to improve produce safety practices among growers

Research Team

  • Yangjin Jung, Ph.D. – Principal Investigator
  • Thalia Ochoa Bernal, Ph.D. – Research Associate
  • Anu Panty – Research Assistant (M.S. Student in Biotechnology)
  • EmmaLee Tanner- Research Assistant 

To learn more, please contact ayesha.sarker@wvstateu.edu or yangjin.jung@wvstateu.edu

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