Multidisciplinary Food Processing & Engineering Lab (MFPE) for Food Sustainability, Safety, and One Health
Multidisciplinary Food Processing & Engineering Lab (MFPE) for Food Sustainability, Safety, and One Health
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The barriers between disciplinaries are trimming or collapsing down in a unprecedented fashion and speed........
The barriers between disciplinaries are trimming or collapsing down in a unprecedented fashion and speed........
Energy-efficient Atmospheric Cold Plasma
Energy-efficient Atmospheric Cold Plasma
Novel decontamination, structural modification, microbiome modulation, and smart hydroponics. Plasma physics and chemistry. Novel, scalable, and energy-efficient plasma reactor design.
Micro/nanobubbling and Ultrasonic Spraying
Micro/nanobubbling and Ultrasonic Spraying
Applying micro/nano bubbles in sanitation, washing, hydroponics, and food modification. Accelerate plasma-water or plasma-molecule reaction and improve the delivery efficiency of reactive and functional compounds.
Novel ingredients & Processing to Link Gut health
Novel ingredients & Processing to Link Gut health
Waste upcycling and leveraging process-induced microbial accessibility of carbohydrates and modulating the gut microbiome. Engineering food matrices using novel and conventional processing techniques to modify the structure, nutrition (gut), and techno-functional properties.
Engineering Biochar for Multi-sector applications
Engineering Biochar for Multi-sector applications
Produce, characterize, and modify biochar from agricultural byproducts to produce value-added engineered products & materials.
Chocolate Science & Processing
Chocolate Science & Processing
We are aficionado and experts in chocolate processing with a complete processing equipment in a dedicated chocolate lab, producing chocolate from Bean to Bar.
Food Sensory Evaluations and Services
Food Sensory Evaluations and Services
We use comprehensive sensory tools for our research and provide rapid, professional, and cost-friendly services in food sensory to external food producers.
Numerical Simulation for Optimizing Food Processing
Numerical Simulation for Optimizing Food Processing
We use numerical simulation (COMSOL and Ansys) to simulate the fluid flow, heat, and air in fresh produce washing and food processing.
Food Rheology and Tribology
Food Rheology and Tribology
We have the capabilities of characterizing the rheological and tribological properties & behavior of semi-solid food products, and establishing the relations to sensory evaluations.
Physicochemical Analysis of Foods and Analytical Services
Physicochemical Analysis of Foods and Analytical Services
As food scientists, these are our fundamental skills. We provide services for determining chemical composition, antioxidant capacity, structural properties, thermal dynamic properties, techno-functional properties, and more.
AI, Electronics, and Robotics
AI, Electronics, and Robotics
We are not historically recognized as the experts for this area, but we are able to use them for in-line & rapid detections, auto formulation, process optimization, and quality predictions.
Juzhong Tan
PI of MFPE Lab, Assistant Professor of Food Processing Engineering
Juzhong Tan
PI of MFPE Lab, Assistant Professor of Food Processing Engineering
Director of Food Sensory, Characterization, and Novel Processing Center
University of Delaware
Director of Food Sensory, Characterization, and Novel Processing Center
University of Delaware
Dr. Juzhong Tan is an Assistant Professor in the Department of Animal and Food Sciences (ANFS) at the College of Agriculture and Natural Resources (CANR). With a background in food and electrical engineering, he leads multiple research projects focused on developing innovative processing and detection technologies for agricultural and food production & products. His work aims to enhance food safety, improve nutritional quality, and promote sustainability. His expertise includes food sensory, numerical simulations, extrusion, spray/freeze drying, postharvest processing, cold plasma, chocolate science, food analysis, AI, modeling, and electronics. He also emphasizes fundamental science research in plasma physics and chemistry, as well as the genomics of the microbiome in agricultural systems. Currently, he has accumulated more than 8 million federal grants as PI through multiple funding agencies, including USDA NRCS, NIFA, and ARS.
Dr. Juzhong Tan is an Assistant Professor in the Department of Animal and Food Sciences (ANFS) at the College of Agriculture and Natural Resources (CANR). With a background in food and electrical engineering, he leads multiple research projects focused on developing innovative processing and detection technologies for agricultural and food production & products. His work aims to enhance food safety, improve nutritional quality, and promote sustainability. His expertise includes food sensory, numerical simulations, extrusion, spray/freeze drying, postharvest processing, cold plasma, chocolate science, food analysis, AI, modeling, and electronics. He also emphasizes fundamental science research in plasma physics and chemistry, as well as the genomics of the microbiome in agricultural systems. Currently, he has accumulated more than 8 million federal grants as PI through multiple funding agencies, including USDA NRCS, NIFA, and ARS.
As the head of the Food Sensory, Characterization, and Novel Processing (FSCN) Center, Dr. Tan oversees a team that offers services and consultation in sensory evaluation, large-scale food processing, and comprehensive food analysis. The center collaborates with internal and external stakeholders, providing expertise and support for a wide range of food-related initiatives.
As the head of the Food Sensory, Characterization, and Novel Processing (FSCN) Center, Dr. Tan oversees a team that offers services and consultation in sensory evaluation, large-scale food processing, and comprehensive food analysis. The center collaborates with internal and external stakeholders, providing expertise and support for a wide range of food-related initiatives.
Multidisciplinary is the core of our labs. We are always ready to jump out of our comfort zones and explore or integrate new things. We train and incubate antithesis food engineers with skills and motivations to adapt, evolve, and upgrade in this dynamic world.
Multidisciplinary is the core of our labs. We are always ready to jump out of our comfort zones and explore or integrate new things. We train and incubate antithesis food engineers with skills and motivations to adapt, evolve, and upgrade in this dynamic world.
Our Lab aims to implement novel and emerging manufacturing & processing technologies to improve the safety, nutrition, and sustainability of foods at both pre-harvest and post-harvest stages. Our research is rooted in investigating and elucidating the fundamental mechanisms, principles, physics, and chemistry of application-driven technologies.
Our Lab aims to implement novel and emerging manufacturing & processing technologies to improve the safety, nutrition, and sustainability of foods at both pre-harvest and post-harvest stages. Our research is rooted in investigating and elucidating the fundamental mechanisms, principles, physics, and chemistry of application-driven technologies.
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