Food Processing


Hyperspectral imaging for non-destructive quality detection of fruit during processing and post-harvest.

Researcher: Yuan Yuan Pu

Hyperspectral imaging (HSI) is emerging as a rapid, non-destructive, and chemical-free method for food quality inspection.

With integration of spectroscopy and imaging techniques, spatial information and spectral signals of samples are simultaneously provided. Mangos and bananas are two popular sub-tropical fruits with a short shelf life.

I am investigating the moisture uniformity of mango slices during the drying process and ripeness level of bananitos (dwarf bananas).

Prediction of ripeness level of bananitos post-harvest will be investigated in the future.

The use of novel food processing technologies to control biofilms & spore forming bacteria in bakery environment & in dried food items.

Researcher: Mallika Tiwari

My research focuses on the use of novel food processing technologies such as Ozone, Ultraviolet light and high intensity light pulses to control biofilms and spore forming bacteria in bakery environment and in dried food items. My task involves identification of industry relevant pathogens and challenge testing ensuring high potential transfer knowledge to food industry.

It’s an interdisciplinary area with extensive use of microbiological, molecular and statistical approaches to determine the inactivation rates of microbes in presence of non-thermal based novel technologies. The research outcomes will be useful for food industries which require increased shelf life of dried goods with improved quality in texture, flavour and organoleptic properties. It’s a system microbiology approach to ensure quality and safety.