Annual/Termination Reports:

[09/02/2005] [11/20/2006] [11/13/2007] [11/14/2008] [11/16/2009]

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Participants

Refer to termination report of NC136.

Brief Summary of Minutes

Refer to termination report of NC136.

Accomplishments

Refer to termination report of NC136.

Publications

Refer to termination report of NC136.

Impact Statements

1. Refer to termination report of NC136.

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Participants

California (K. McCarthy*); Delaware (C. Davies*); Florida (A.A. Teixeira*); Georgia (W. Kerr*); Guam (J. Yang*); Illinois (G. Padua*); Indiana (M. Morgan*); Kentucky (F. Payne*); Louisiana (C. Sabliov*); Michigan (K. Dolan*); Minnesota (R. Ruan*); Nebraska (J. Subbiah*); New Jersey (M.V. Karwe*); New York-Ithaca (A. Datta*); North Carolina (C. Daubert*); North Dakota (S. Panigrahi*); Ohio (G. Kaletunc, S. Barringer*); Oregon (J. Torres*); Pennsylvania (S. Anantheswaran*); South Dakota (K. Muthukumarappan*); Tennessee (F. Harte, Q. Zhong*); Texas-Lubbuck (P.P. Takhar); Virginia (K. Mallikarjunan*); Wisconsin (R. Connelly*); NASA (M.H. Perchonok*); Industry Consultant (D.R. Heldman); USDA CSREES (H. Chen).

Brief Summary of Minutes

The annual meeting of NC-1023 was held at the Skelton Conference Center, Virginia Tech, Blacksburg, VA during October 8-10, 2006. The meeting was chaired by K. Muthukumarappan (S. Dakota) and hosted by K. Mallikarjunan (Virginia).

Highlights of the meeting:

1. The focus of the meeting was to present research results focusing on collaborative work among stations. Brief summaries of each oral station report are included in the full minutes. Appendix A of the minutes contains the entire station reports for the following stations: CA, FL, GA, GUAM, IA, IL, IN, KY, LA, MD, MI, MN, MO, NC, ND, NE, NJ, NYI, OH, OR, PA, SD, TN, TX, VA, WA, WI.

2. Administrative decisions

a) Incoming secretary : Graciela Padua (IL)

b) 2007 meeting will be hosted by PA (Penn State) from Sept. 30 - Oct 2.

c) A motion was made to determine if NC-1023 should take the leadership role to host CoFE meeting (votes 10 yes, and 6 against, remaining abstain). Support for CoFE 2009 was 14 yes votes. The venue was not determined.

d) Daryl Lund is stepping down as AA in January 2007. Please send nominations for replacements to Daryl.

3. The following Ad hoc committees reported: (Submitted reports included as Appendix B in the full minutes)

a) Oil Quality committee: Kumar Mallikarjunan reported that the work is completed and the results should be coming out soon in a joint publication.

b) Nanotech committee: C. Sabliov reported there are currently 15 members of the committee. Several areas of common interest were identified. The goal is to collaborate, publish, and hold a workshop or student exchange. Students are welcome to visit LA to learn her methods.

c) HPP committee: A. Torres reported that the plan is to test samples in one vessel next year to study reation kinetics for thermal degradation and write a joint NRI proposal.

d) Modeling Committee: A. Datta reported that problem formulation is the main bottleneck in the modeling process, i.e. getting from the physical to the mathematical description. The website has several examples of models formulated for several operations. More are needed. What is the mechanism for distribution. Datta suggested a wiki format for food process modeling.

e) Gels Committee: C. Daubert (NC), described results of the completed gel comparison study to look at the repeatability of creating the same gel at different stations and determining if measurements were comparable across machines at different stations.

f) Ne proposed committee: S. Panigrahi proposed a new ad hoc committee on international food systems research. India has money available for research projects. Any interested stations should contact Suranjan.

Accomplishments

The following are the potential accomplishments based upon completion or on-going collaborative work:<br /> <br /> * Sharing of ideas, approaches, results, and reviews among the stations was one of most important accomplishments of the last year project. <br /> <br /> * The "Gel" ad hoc committee identified that operators were a major source of variation in viscosities measured using selected instruments. An additional source of variation was the time since calibration of the instruments.<br /> <br /> * The "Oil Quality" ad hoc committee completed their study of oil quality measurements by various stations and is creating a manuscript.<br /> <br /> * The NC-1023 committee provides an opportunity to have a focused and concentrated meeting/interaction with other food engineers from the scientific community. This is a critical meeting to attend, as specific problems, solution approaches to problems, and the development of new collaborative research, teaching, and outreach activities have been achieved. <br /> <br /> * The format of annual meetings allowed detailed presentation of collaborative and other research efforts to the entire group. This provides a critical review of the research on an ongoing basis. <br /> <br /> * Collaborations with several stations and NASA have identified several detrimental effects of irradiation on products planned for use during the Lunar and Mars missions.<br /> <br /> * Collaboration between NC and MI stations has resulted in a textbook Bioprocessing Pipelines: Rheology and Analysis. Freeman Press, East Lansing, MI.<br />

Publications

See Minutes file attached to summary of minutes

Impact Statements

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Brief Summary of Minutes

Accomplishments

Summary of Accomplishments.<br /> <br /> <br /> 1. NC-1023 is the premier group on Food Engineering in the nation. Its goals, aligned with those of the Land Grant Universities, are three-fold: to promote research, education, and outreach. In that context, NC-1023 serves as an open and effective forum for the discussion of novel intervention technologies that ensure the safety and quality of foods. Discussion groups, organized as ad-hoc Committees, continually scrutinize the effectiveness and viability of new technologies and identify eventual control points. Three ad-hoc committees met this year: High-pressure processing, Mathematical modeling of food processes, and Nanotechnology in the food industry.<br /> <br /> <br /> 2. Design of Interactive Virtual Experiments for Food Processing Education. During the past three years, we have created several virtual laboratory experiments using mathematical models developed under the auspices of research reported under this regional project. These laboratories are designed to provide educational contents for students taking university courses as well as practicing professionals in the food industry. The collaborative opportunities provided by NC 1023 resulted in a multi-state project funded by the Higher Education Challenge Grant program of USDA. This effort is now underway with active participation of Purdue University, Ohio State University, University of Illinois and University of California. Virtual laboratories on a variety of topics are being developed.<br /> <br /> <br /> 3. A Wiki for mathematical modeling of food processes was created. Computer simulation can be an important tool to food product, process and equipment designers by reducing the amount of experimentation and by providing a level of insight that is often not possible experimentally. Such simulation capability can provide a significant boost to the productivity in food manufacturing that is yet to benefit from this technology. The purpose of this Wiki is to develop a common collaborative resource for research, educational, and outreach purposes. Participation stations include, NY-I, CA, TX, NC, IN. The web address for the Wiki is http://commune.cit.cornell.edu/wikis/foodmodel/index.php/Main_Page<br /> <br /> <br /> 4. The 2007 IFT Symposia on Engineering research priorities in the food industry, was conceived and developed at the 2006 NC-1023 meeting. The original idea and the speaker list came out of conversations at the meeting. USDA participated in the original discussions and the final symposia had OH and CA participation.<br /> <br /> 5. Collaborative effort on the Safety of Foods Processed Using Four Alternative Processing Technologies. The group has documented clearly, the enhancing effect of electric fields on diffusivity of ionic species. Electrical conductivity data are now available for a wide range of food products that were not previously studied; and show the influence of salt infusion on electrical conductivity and heating uniformity. Participants are: The Ohio State University, North Carolina State University, University of California, Davis, Washington State University, and the US Army Natick Laboratories. <br /> <br /> <br /> 6. A collaborative research proposal submitted to NRI Food Safety on Improving processed food quality by pressure-assisted thermal treatments. Participants include Oregon State University, The Ohio State University, University of Florida, and Iowa State University<br /> <br /> <br /> 7. A collaborative effort is being carried out on microbial destruction in non-thermal processes. This is a relatively new area of study and constitutes a new direction for this group. The kinetics of these processes will be studied at the IL, VA, OH, OR, NE, TX and WA stations.<br /> <br /> <br /> 8. Kinetics of inactivation of Bacillus stearothermophilus under ohmic and conventional heating were studied collaboratively by researchers at the Ohio State Univ/OARDC and NASA.<br /> The intention was to determine kinetic parameters for verification of an in-package sterilization process. A device has been developed for measurement of thermal inactivation kinetics under ohmic and conventional heating.<br /> <br /> <br /> 9. Publication of a new textbook on physical properties of foods. The book is entitled Food Physics: Physical Properties - Measurement and Applications. It represents a collaborative effort from the University of Florida and the University of Applied Sciences in Bremerhaven, Germany. The book was released by Springer Press in 2007.<br /> <br /> <br /> 10. Please refer to the Appendix Station Reports for a complete list of accomplishments.<br /> <br /> <br />

Publications

Impact Statements

1. Virtual laboratory experiments were created using mathematical models developed under the auspices of research reported under this regional project. These laboratories are designed to provide educational contents for students taking university courses as well as practicing professionals in the food industry. The collaborative opportunities provided by NC 1023 resulted in a multi-state project funded by the Higher Education Challenge Grant program of USDA. Participants are Purdue University, Ohio State University, University of Illinois and University of California, Davis.
2. Mathematical modeling and simulation of food processes. The broad umbrella of ongoing work, whose eventual goal is to make modeling part of computer-aided food manufacturing can be grouped into: 1) modeling and validation of food processes; 2) simulation of food safety. In many other manufacturing processes the use of simulation technology is routine. We are trying to enable simulation technology for food processing. Simulation capabilities will allow checking of what-if scenarios for 1) contamination in food safety and 2) maximization of food quality.
3. Food Safety. The food industry is interested in developing microbiologically safe novel pasteurization and sterilization technologies that can preserve fresh like food quality attributes. Our studies help the food industry and regulators in evaluating the resistance of various bacterial spores and develop approaches for enhancing microbial lethality during the treatment. Our studies contributed to the development of database on in-situ properties of food materials during processing.
4. Food quality. Efforts to improve the quality of foods are ongoing. For example, the USDA beef grading system does not incorporate a direct measure of tenderness, because there is no accurate and rapid method for prediction. In this project, a non-invasive method to predict aged, cooked beef tenderness was developed. Work is also underway to create novel nanoscale food systems that protect bioactive compounds during processing, storage, and GI tract and delivering to the targeted site in the human body thereby enhancing the nutritional and economic value of food products.
5. . Biosensors. Effective detection of pathogens, toxins or adulterations is important to ensure a safe supply of food products. The development of a portable, easy-to-operate unit capable of real-time capturing and reporting of bioluminescence emitted by biosensing cells upon contact with target compounds is in progress. The use of microfluidic devices provides the ability to simultaneously integrate devices that contain multiple interfaces, which is significant in the design of high-throughput screening schemes for a variety of biological analytes.
6. Food digestion modeling. Knowledge of disintegration kinetics of food particulates in the human stomach is essential to assess bioavailability of nutrients in solid foods, and to establish processing conditions of foods at the manufacturing stage to promote optimum release of nutrients in targeted regions of the gastrointestinal (GI) tract. The objective of this CFD model of the flow field in a human stomach is useful to predict the role of food structure and properties in nutrient release during digestion.

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Participants

Anantheswaran, Swamy - Pennsylvania State University;
Aryana, Kayanush - Louisiana State University;
Balasubramaniam, V. M. - Ohio State University;
Ballard, Tameshia - Purdue University;
Barbosa-Canovas, Gustavo - Washington State University;
Chen, Haiqiang - University of Delaware;
Chen, Hongda - USDA-CSREES;
Datta, Ashim - Cornell University;
Davidson, Michael - University of Tennessee.
Dolan, Kirk - Michigan State University;
Harte, Federica - University of Tennessee;
Halder, Amit - Cornell University;
Heldman, Dennis - Heldman Associates;
Ingham, Steve - University of Wisconsin - Madison;
Jun, Soojin - University of Hawaii;
Jung, Stephanie - Iowa State University;
Karwe, Mukund - Rutgers University;
Kirby, John - South Dakota State University;
Lo, Y. Martin - University of Maryland;
Mallikarjunan, Kumar - Virginia Tech;
Marks, Brad - Michigan State University;
McCarthy, Kathryn - University of California - Davis;
Morgan, Mark - Purdue University;
Muthukumarappan, Kasi - South Dakota State University;
Padua, Graciela - University of Illinois - Urbana Champagne;
Payne, Fred - University of Kentucky;
Perchanok, Michele - NASA;
Rakesh, Vineet - Cornell University;
Ruan, Roger - University of Minnesota;
Sabliov, Christina - Louisiana State University;
San Martin, Fernanda - Purdue University;
Sastry, Sudhir - Ohio State University;
Teixeira, Arthur - University of Florida;
Torres, J. Antonio - Oregon State University;
Wilson, Lester - Iowa State University;
Zhang, Q - University of Tennessee;

Brief Summary of Minutes

NC1023 Annual Meeting Minutes
(Prepared by Kumar Mallikarjunan, Secretary)
University of Tennessee, October 13-14, 2008
Attendance: Mark Morgan (IN, chair), Gustavo Barbosa-Canovas (WA), Kumar Mallikarjunan (VA, secretary), Lester Wilson (IA, Steering Committee Chair), Graciela Pauda (IL, vice chair), Hongda Chen (USDA-CSREES), Fred Payne (KY), Haiqiang Chen (DE), Soojin Jun (HI), Kirk Dolan (MI), Brad Marks, Steve Ingham (WI), Fernanda San Martin, John Kirby (Adm. Advisor), Kayanush Aryana, V.M. Balasubramaniam, Sudhir Sastry (OH), Arthur Teixeira (FL), Federica Harte (TN), Swamy Anantheswaran (PA), Dennis R. Heldman, Mukund Karwe (NJ), Kasi Muthukumarappan (SD), Tameshia Ballard, Christina Sabliov (LA), Stephanie Jung, Y. Martin Lo (MD), Roger Ruan (MN), Ashim Datta (NY), Kathryn McCarthy (CA), Michele Perchanok (NASA), Vineet Rakesh, Amit Halder, J. Antonio Torres (OR), Q. Zhang (Host), Michael Davidson.

October 12 (Sunday): Dinner at Hong Kong House Restaurant and Various ad-hoc committees and the Steering Committee met in the lobby of the Holiday Inn Select.

October 13 (Monday): Meeting started with the welcome address by Joe DiPietro, President of University of Tennessee Institute of Agriculture. He explained the structure of the Institute and its four missions. He also explained that the university structure and in their University structure, Colleges and Deans are replaced by Institutes and Presidents. The associate deans are now Vice-Presidents in the institutes. His speech was followed by introductions of the participants. Hongda Chen gave the report from USDA-CSREES. Dr. Hongda Chen discussed about the changes coming to the USDA agency as the results of Farm Bill 2008. The Under Secretary for Research, Education and Economics will hold the title of Chief Scientist of USDA. This change should significantly increase the visibility of Research, Education and Extension. The Under Secretarys office will establish a new Research, Education and Extension Office (REEO). The new office will have six divisions: Plant health, production and plant products; Animal health, production and animal products; Food safety, nutrition and health; Renewable energy, natural resource and environment; Agricultural systems and technology; Agricultural economics and rural communities. Effective October 1, 2009, National Institute of Food and Agriculture (NIFA) will replace CSREES. The new NIFA director will be appointed by the President for a six year term with a second six year term possible. This politically appointed director will report directly to the USDA Secretary or the Secretarys designee. The new competitive research program Agriculture and Food Research Initiative (AFRI) has replaced the NRI and IFAFS programs effective October 1, 2008. The AFRI program will require a matching for commodity based research projects. The AFRI program announcement will be posted on the agency website by November 30, 2008. The RFA will come around mid January of 2009 with a proposal deadline of at least 30 days after the RFA. The NC-1023 may present multistate research ideas initiated from its ad-hoc committees to the NPLs for the consideration of a Coordinated Agriculture Project (CAP) program. Finally, Hongda reported that Dr. Denny Heldman has been appointed by the Under Secretary for REE, Dr. Gale Buchanan, to serve as a new member of National Agricultural Research, Extension, Education and Economics Advisory Board (NAREEEAB). The Boards primary responsibility is to review policy and provide consulting to the Secretary and land grant institutions, as well as provide expertise to House and Senate committees related to agriculture and forestry.

Multi-state project administrative advisor John Kirby discussed the mid-term review of NC-1023 and shared the recommendations from the reviewers of the program to the group. He emphasized on the collaborative activities and specifically to document such collaborative activities. He acknowledged that there are many such activities are happening within the group but with a lack of documentation, it appears as disjointed groups to the reviewers. He mentioned that as the reason for the reviewers recommendation to split the group into three or four new projects. However, the group unanimously agreed not to split the NC-1023 group and look forward to working on the rewrite in the coming year. During the discussion Swamy Anantheswaran raised the lack of additional funding for collaborative activities within the group. Hongda Chen and John Kirby suggested looking for funding through CAP program. Hongda added that the projects have to be multi-disciplinary (not just food engineers) as USDA plans to support many multi-state funding that of multi-disciplinary in nature. John also emphasized the importance of outreach and many participants with an extension appointment need to make sure their time is allocated appropriately by their station directors.

After the discussions it was concluded that the group will go forward with the write-up for renewal of the group and will try to address the issues mentioned in the mid-term review accordingly. Specifically the participants will list/describe the both formal and informal collaborations between stations. It was agreed that during the individual station reports, emphasis will be on collaborative activities.

Each station gave the report for 10 minutes, with an exception of California and New York. They split their 20 minutes between themselves with 15 minutes for California and 5 minutes for New York. Additional 5 minutes was given to the collaborative effort between New York and Tennessee which was presented by Michel Davidson from University of Tennessee. TN and NY developed a software program to evaluate the inactivation of pathogens by various cooking methods. CA and NY worked on MRI mapping of thermal and moisture transfer during combination microwave + convection cooking and subsequent mathematical modeling of the process.

Report from Delaware Station was presented by Haiqiang Chen and described the work related to high pressure processing on viruses and antimicrobial packaging. He expressed interest to work with high pressure ad-hoc committee. Mukund Karwe mentioned that Rutgers has a new faculty member who could work on the packaging work with Delaware.

Art Teixeira mentioned about his Food Physics book and requested collaboration from the group on working with the issues of shoulder and tailing effect of pathogen inactivation during dynamic thermal processing. Representative from Hawaii (Soojin Jun) described his research program and asked for collaborations in nanoscience and thermal processing. He is currently working on a book related to food process modeling and mentioned that he is already working with many of the members of this group. Lester Wilson (Iowa station) reported many collaborations including high pressure processing with Nebraska; Soymilk with Illinois; Soymilk and Tofu with North Dakota and their interaction with NASA, Illinois and Texas on work related to effect of irradiation on food quality during Mars Mission. Iowa expressed willingness to collaborate on the influence of food processing and storage on food quality, safety, and composition.

Graciela Pauda described the work from Illinois station and expressed willingness to work on packaging with nanoparticles. Mark Morgan (Indiana) introduced two new faculty members in their department who would be contributing to this group and he described the collaborative work between CA and OH on the development of Virtual Laboratories in Food Processing. Fred Payne (Kentucky) presented his work on evaluating enzymes used for cheese making using optical backscattering method. Christina Sabliov described the efforts of Louisiana Station on continuous microwave processing and microwave assisted extraction with Maryland and Purdue. Martin Lo presented the reports from Maryland. He worked with LSU on Chinese wolfberry hydrolosates and with UT on xantham-chitosan complex gels.

Both Kirk Dolan and Brad Marks presented for Michigan Station. Kirk described his work on parameter estimation techniques and inverse problems and expressed interest in collaboration from anyone doing modeling and parameter estimation. Brad described his work on modeling heat and mass transfer with marinated meat cooking and was seeking collaboration related to quantifying sources of uncertainty in predictive microbial models. Roger Ruan described his research on concentrated high intensity electric field application in non-thermal liquid food pasteurization and currently he is the only one working in this area and would like to collaborate with others.

NASA (Michele Perchonok) will be working on process development related to the Mars mission and seek collaborations on studying the effect of irradiation and novel processing methods. Ohio (Sudhir Sastry) completed a research project along with VT on developing sterilization methods for space mission and also worked with NJ, WA, CA and NC on projects funded by CAPPS, USDA NIFSI (safety of foods), USDA CSREES (quality kinetics). Based upon last years NC-1023 meeting, Ohio and Iowa are working on a grant submission to AFRI on a food engineering approach to produce safe fresh fruits and vegetables. For Oregon, Antonio Torres described the projects related to high pressure processing and expressed eagerness to work on collaborative projects related to high pressure processing. Swamy Anantheswaran described recently completed projects from Pennsylvania station and asked the group to increase attention on the tailing phenomenon in pathogen inactivation by high pressure processing and expressed interest to work in this area with others. Muthu described the recent activities (sonication and ozone treatment) that he is continuing after his sabbatical from University of Ireland.

For Tennessee station, Federico Harte summarized the activities happening in their group: improving whey protein functionality using supercritical CO2 and minimal processing of fresh produce using dense CO2 and high pressure homogenization. The work on fresh produce is in collaboration with North Carolina and some work on high pressure homogenization is with Nebraska. Kumar Mallikarjunan presented the work from Virginia and described the collaborations with Tennessee, USDA-ARS and PA. He requested input and collaboration on computational modeling of structural changes in food during high pressure processing. Washington state has worked in collaboration with others related high pressure processing and microwave processing. Gustavo Barbosa-Canovas mentioned his recent research work related to ultrasound in yogurt processing. The station reports were completed with the presentation from Wisconsin by Steve Ingham. For Wisconsin, he explained the work from the groups and appreciated his opportunity to be here.

October 14, 2008
Ad-hoc committee reports from Modeling, nanoscience and high pressure were given be respective chairs of these committees (Ashim Datta, Graciela Pauda and Antonio Torres). Modeling ad-hoc has developed a Wiki site. Wiki sites allow for collaboration and widely available. It is being proposed to move the current Wiki from Cornell University to Wikipedia. The committee wanted to continue and want to show impact and the new deadline for the members to update and add new models is December 15-th.

HPP ad-hoc is planning unfunded work to develop protocol templates for pathogen work and publication on experimental tips. The group will seek CAP program or similar funding opportunities and if funded standardization of HPP process will be pursued. The protocol development will be spear headed by Mukund Karwe and Bala Balasubramaniam. Identification and selection of suitable enzyme for inactivation studies will be addressed by Stephanie Jung and the identification and selection of pathogen work will be lead by Antonio Torres. Others in the group include Kumar Mallikarjunan, Swamy Anantheeswaran and Haiqiang Chen.

Nanosci group organized a nanosci conference through IFT (June 27-28, 2008) and other one is with AIChE  Christina Sabliov and Qixin Zhang organized these symposiums. The group is gaining momentum in designing nanoparticles, novel encapsulation and integrating this to processing. Nanotech for health and wellness will be the focus of this ad-hoc committee.
Based on the response to the request to list collaborations (both current and future), the compiled list was presented to members and highlights include: many members would like to work in high pressure processing; increased interest to work in phyto-chemicals extraction and encapsulation; interest to share strategies to teach food engineering to food science students. As an example of the importance of our station reports on October 13, a new collaborative project has been initiated between the Iowa, Illinois, Kentucky, and NASA Stations to evaluate the influence of low dose and high dose gamma irradiation on the activity of rennet (used in cheese manufacture).
New ad-hoc committee to work on teaching food engineering principles was proposed due to overwhelming interest from many new faculty members in the group. Mark Morgan will take the lead to formulate the activities for the group. Anyone interested are encouraged to communicate with Mark.
Steering committee report was delivered by Lester Wilson. He emphasized the importance of documentation (both formal and informal activities) reports for all collaboration efforts. All members are in favor to go forward for next 5 years.

John Kirby added to the discussion: The expectations are different now. Objectives and ad-hoc committee structure must align with each other. There should be integration in the project objectives and outcomes. It looks more like NCAC (meeting of department heads). Lack of comfort is based on the feeling that it is from amorphous large group with lack of coordination. The renewal will go to NCAC and the department heads will review this proposal and will be reviewed by the station directors. Strong outreach component is required and integrated into the research (what you are doing).
Rewrite

The title for the group will be changed and the current agreed title is: Engineering for food safety and quality. Kumar Mallikarjunan will take the lead on coordinating various subgroups in the rewrite process. The steering committee will work on Mission and Vision for the project and the preamble for the project.
Following were agreed to be the objectives for the project with current objectives moved to strategies:

1) Advancing technologies (thermal, physical (HPP, Ultrasound), electro, sensing, packaging, nanotech, electro (microwave, PEF, Ohmic), etc) to ensure safety and improve quality of food products: Bala will take lead for this objective.

2) To develop mathematical models as a tool to ensure food safety and enhance food quality: Ashim and Kathryn will take lead for this objective.

3) Develop learning modules for teaching engineering principles: Mark, Federico will take lead for this objective.

4) Dissemination of information to stakeholders (need for every year?) : Martin Lo will take lead for this objective along with other members having extension appointments

Outcomes from last five years: Steering committee, Lester
Publications: Fernanda will collect the publications from all stations. The publications with more than one station produced in collaboration will be highlighted.

Kumar will send an email to Christine Hamilton (letter of intent by Sept 2009) and she will give the precise deadlines and milestones for submission of the rewrite.

Next meeting will be in Texas and the group decided to have the meeting along with NASA Johnson Space Center. As several members do not have U.S. Citizenship, it was decided to have the meeting in Houston with a short tour of the research facilities in NASA.

Bala Balasubramaniam of Ohio State University was elected unanimously as the secretary. He will serve as the secretary in the next meeting (2009).
The following meeting 2010 will be hosted by South Dakota. Tentatively the next few meetings were planned as: 2011  Hawaii and 2012  Wisconsin.
Suggestion for future meeting format: List station activities; highlight collaboration/impact, describe only one project in detail and bring the scientific issue for discussion. In regarding to seeking collaborations, members express their needs ahead of the meeting so as to identify collaborations early and reserve time to discuss collaboration. Another suggestion was to include a Keynote talk (subject theme during Lunch/Dinner).
Meeting adjourned on time (11:30 a.m.).

Accomplishments

Developed a software program to evaluate the inactivation of pathogens by various cooking methods. The extensive data in the software include many different food products and a wide range of food borne pathogenic bacteria. <br /> <br /> Published a book titled "Food Physics" on physical properties of food products.<br /> <br /> A Wikipedia-like website has been developed to describe various mathematical modeling approaches to describe food process operations. <br /> <br /> Organized a nanosci conference through Insitute of Food Technologists (June 27-28, 2008) and another symposium with American Institute of Chemical Engineers.<br /> <br /> Published more than 300 journal referreed papers, and conference presentations. <br /> <br />

Publications

Impact Statements

1. Increased collaborative research funding for partnering institutions.
2. Increased the awareness of research community about emerging nanotechnology areas through speciality conferences and symposiums
3. Improve the safety and enhance the quality of food products through collaborative research on thermal and non-thermal processing.

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Participants

1. Anantheswaran, Swamy- Pennsylvania State University
2. Aryana, Kai- Louisiana State University
3. Balasubramaniam, V.M. (Bala) - Ohio State University (Secretary)
4. Ballard, Tameshia - Purdue University
5. Barringer, Sheryl- Ohio State University
6. Castell, Elena - Texas A&M
7. Datta, Ashim- Cornell University
8. Dolan, Kirk- Michigan State University
9. Gunasekaran, Sundaram, University of Wisconsin
10. Hanna, Milford- University of Nebraska-Lincoln
11. Harte, Frederico- University of Tennessee
12. Hartel, Rich- University of Wisconsin
13. Hsieh, Fu-hung- University of Missouri
14. Kaletunç, Gönül- Ohio State University
15. Karwe, Mukund- Rutgers University
16. Muthukumarappan, Kasiviswanath- South Dakota State University
17. Mallikarjunan, Kumar  Virginia Tech (Chair-Elect)
18. Kirby, John - NC1023 Project Advisor
19. McCarthy, Kathryn- University of California Davis
20. Moreira, Rosana- Texas A&M
21. Morgan, Mark - Purdue University
22. Padua, Graciela - University of Illinois (Chair)
23. Perchonok, Michele - NASA JSC (Annual meeting host)
24. Ruan, Roger - University of Minnesota
25. Sablani, Shyam - Washington State University
26. Sabliov, Christina- Louisiana State University
27. San Martin, Fernanda- Purdue University
28. Sastry, Sudhir K. - Ohio State University
29. Singh, R. Paul- University of California Davis
30. Takhar, Pawan- Texas Tech University
31. Teixeira, Art - University of Florida
32. Torres, Antonio- Oregon State University
33. Wilson, Lester- Iowa State
34. Yang, Wade - University of Florida
Guests
1. Catauro, Patricia - NASA
2. Cooper, Maya - NASA
3. Kloeris, Vickie NASA

Brief Summary of Minutes

Accomplishments

" Organized Conference of Food Engineering (April 5-8 2009). <br /> " Contributed to symposia and workshops during IFT Annual Meeting (June 6-9), American Institute of Chemical Engineers (November 2008). <br /> " Published a book entitled Food Processing Operations and Modeling Design and Analysis.<br /> " Contributed to more than 200 peer-reviewed journal articles, book chapters, and conference presentations.<br />

Publications

Impact Statements

1. Collaborative research in thermal and nonthermal processing to solve food safety and quality to address issues relevant to the food industry
2. Disseminate the research findings in emerging processing technologies, packaging, and nanotechnology through symposia, short courses and workshops
3. Research collaboration among industry, government and academia

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