Skip to main content



Mechanistic understanding of food quality development

Developing novel, high-quality products and processes is easier with broader, integrated knowledge of the transformations that lead to final quality— quantitative and fundamentals-based knowledge of which is unavailable today. Using a multidisciplinary and multi-investigator (Prof. van Boekel of Wageningen University) approach that involves food chemistry, engineering and quality, this project intends to enable quality prediction from first principles.

Presentation

  • Gulati, T. and A. K. Datta 2012. Mechanistic understanding of case-hardening and texture during drying processes. Presented at the IFT annual meeting, Las Vegas, NV, June 25.

Ashim K. Datta

Ashim K. Datta

  • Professor
    Biological & Environmental Engineering
    Cornell University
    208 Riley-Robb Hall
    Ithaca, NY 14853-5701
  • Tel: (607) 255-2482
  • Fax: (607) 255-4080