Food Engineering Laboratory is a research lab located at Biosystems and Agricultural Engineering Department, University of Kentucky with current research focus on extrusion for value-addition, bourbon waste conversion to value-added products, abiotic stress effect on functionality change in food macromolecules and bioactive compound accumulation, non-invasive characterization of foods using hyperspectral imaging and acoustic emission –machine learning approach, and non-thermal processing (pulsed UV light, ultrasonication) of food. Major areas have been categorized below

RESEARCH AREAS

extruder

Food Process Engineering

Alternative grains and food waste valorization – functional property characterization; novel product development using processes such as extrusion and baking.

Electromagnetic energy application for food product quality improvement: pulsed light for sanitizing produce; low power visible light for improving malting power, etc.

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acoustic-emission-2_26662555635_o

Non-destructive Methods

Non-destructive (hyperspectral and acoustic emission) methods for food quality assessment, and safety assurance.  

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wind-farm-1209335_1280

Appropriate Post-Harvest Technology Development

Wind power harnessing for improving drying of grains and other agricultural products; graphic user interphase for computing drying requirement of agricultural products; extrusion process development for making pasta out of cassava flours, etc.

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63

Publications

1518048

USD Grants Received

13

Research Members

TEAM MEMBERS

Adedeji_Akinbode-1

Principal Investigator

Akinbode A. Adedeji Ph.D., Assistant Professor

Department of Biosystems and Agricultural Engineering

128 CE Barnhart Bldg, Lexington, KY 40546

Office: (859) 218-4355 

Fax: (859) 257-5671

Email: akinbode.adedeji@uky.edu

Ph.D. Grad, 2020; Research Scientist, Ingredion

Felix Ahkarume

P.h.D Student

Focus: Structural determination, physico-chemical characterization, and molecular dynamic modelling of proso millet storage proteins for enhanced functionality.

Email: Felix.Akharume@uky.edu

Linkedin

FRANCIS AGBALI: MSc. Grad 2019.

Francis Agbali

MSc. Student

Focus: Design and testing of a wind energy harnessing system for forced convective aeration of grain in low wind speed, warm and humid climates.

Email: Francis.Agbali@uky.edu

Linkedin

JOSEPH WOOMER: MSc. Grad 2016

Joseph Woomer

MSc. Student

Focus: Valorization of proso millet and spent grain for extruded snack development.

Email: Joseph.Woomer@uky.edu

Linkedin

ONGOING RESEARCH WORK

Researcher: Felix Akharume

Project Description

Structural determination, physico-chemical characterization, and molecular dynamic modelling of proso millet storage proteins for enhanced functionality.  

Project Progress

66%

Project Timing

  • Start
    Dec 17 2017
  • End
    May 30 2020

12/17/2017 05/30/2020

100%

Research: Dr. Akinbode Adedeji

Project Description

Enhancing Learning Outcomes in Food Engineering and Processing Courses for Non-Engineers Using Student-Centered Approaches. USDA Higher Education Challenge (HEC) Grant.

Project Progress

Project Timing

  • Start
    Jan 15 2019
  • End
    Dec 23 2022

01/15/2019 12/23/2022

100%

Research: Nader Ekramirad

Project Description

Machine learning and sensor data fusion approach for nondestructive multivariate classification of codling moth infested apples. USDA-NIFA Foundational and Applied Science grant.

Project Progress

Project Timing

  • Start
    Aug 28 2019
  • End
    May 25 2022

08/28/2019 05/25/2022

100%

Researcher: Abuchi Okeke

Project Description

Detection and quantification of gluten contamination in grain-based foods using non-invasive methods (such as FTIR, Hyper-spectral Imaging System and other spectroscopy methods) coupled with machine learning (AI) approaches.

Project Progress

73%

Project Timing

  • Start
    May 20 2019
  • End
    Jun 10 2020

05/20/2019 06/10/2020

100%