The five year mission of the Process Chemistry and Engineering Research Unit is to explore chemistry, biology and engineering frontiers to expand the spectrum of opportunities for agriculture and consumers. The researchers of the unit define and develop new food, feed, and industrial products from agricultural crops. The researchers also define and develop advanced processing technologies for the conversion of crops into these new and traditional products. The units research seeks to minimize resource use, approach zero effluent, improve safety, and positively impact rural areas. Emphasis is on both mid-term and long-term accomplishment.

Current research projects include:

• Enhanced production of high-value carotenoids in tomato.
   ROW; CROPS: POTATO/TOMATO //BIOTECHNOLOGY //POST HARVEST QUALITY //

• Improvement of citrus quality and enhancement of citrus byproduct utilization
   TREE; CROPS: FRUIT/NUTS //CHEMISTRY/NATURAL PRODUCTS //POST HARVEST QUALITY //

• New process operations and systems for refining and converting grains to value added products
   FIELD; CROPS: WHEAT //BIOTECHNOLOGY //CHEMICAL/FOOD ENGINEERING //BIOFUELS //CONVERSION/FERMENTATION //

• New technologies to increase utilization of fruits and vegetables as restructured products
   TREE; CROPS: FRUIT/NUTS //CHEMICAL/FOOD ENGINEERING //NEW CROPS/NEW USES //EXTRUSION/MOLDING //

• New technologies for separation of wheat starch and protein
   FIELD; CROPS: WHEAT //CHEMICAL/FOOD ENGINEERING //ADVANCED MANUFACTURING //NEW CROPS/NEW USES //MILLING/FRACTIONATION //

• Treatment and reuse of water in commercial food processing operations
   MEAT; //ROW CROPS: POTATO/TOMATO //CHEMICAL/FOOD ENGINEERING //FOOD SAFETY //

Recent research projects include:

• Novel biopolymers based on agricultural sources
   FIELD; CROPS: WHEAT //PROTEIN/POLYMER CHEMISTRY //NEW CROPS/NEW USES //EXTRUSION/MOLDING //

More Information/Links/Etc.:

       POSTER (PCE): Separation of wheat to gluten and starch.

Describes progress on a separation method for wheat gluten and starch that leads to improved gluten vitality and was presented at the WRRC Exposition in 2000.