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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 approach that involves food chemistry, engineering and quality, this project intends to enable quality prediction from first principles.


  • Mechanistic understanding of case-hardening and texture development during drying of food materials. Journal of Food Engineering, 166:119-138.
  • Thussu, S. and A. K. Datta. 2012. Texture prediction during deep frying: A mechanistic approach. Journal of Food Engineering, 108:111121.

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