{"id":1775,"date":"2024-08-28T15:11:30","date_gmt":"2024-08-28T19:11:30","guid":{"rendered":"https:\/\/wvstateu.edu\/research-extension\/?page_id=1775"},"modified":"2024-09-13T15:19:15","modified_gmt":"2024-09-13T19:19:15","slug":"food-science","status":"publish","type":"page","link":"https:\/\/wvstateu.edu\/research-extension\/agricultural-and-environmental-research-station\/food-science\/","title":{"rendered":"Food Science"},"content":{"rendered":"\n

Food Science<\/h2>\n\n\n\n

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.<\/p>\n\n\n\n

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. <\/p>\n\n\n\n

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.<\/p>\n\n\n\n

Research Faculty<\/h4>\n\n\n\n

Dr. Ayesha Sarker<\/strong><\/p>\n\n\n\n

Research Goal:<\/p>\n\n\n\n

To integrate sustainable sources and novel multidisciplinary technologies into food processing and packaging to improve the safety and sustainability of food systems.<\/p>\n\n\n\n

Current Research Interests:<\/p>\n\n\n\n