Mission:
The Cereal Products and Food Science Research Unit conducts fundamental and applied research on the effects of processing conditions and methodologies on the end-use material properties and performance of agriculturally-derived biopolymers. Research is targeted towards the development of new value-added products via novel processing methods that will enhance the performance of agricultural materials in existing applications, or develop new applications for agriculturally-based biopolymers. Specific areas of research include application development for food and industrial uses of starch-lipid composites, development of new value-added products from protein-based blends, development of biologically active hydrocolloids by unique processing of grain-based biopolymers, development of processing models for the production of biopolymer blends and composites, and development of bio-based metalworking fluids and lubricants.