Food biomaterials

We develop multifunctional biomaterials and interfaces that interact with foods to improve their safety, preservation, and quality. Our research explores how engineered materials can regulate key food properties, including flavor, texture, and taste, while providing antimicrobial, protective, and responsive functions. We also design functional coatings and interfaces to control biological and physicochemical interactions throughout food production and storage. Beyond direct food-contact applications, we extend these material-based approaches to agriculture, including pre- and post-harvest technologies for crop protection, preservation, and sustainable production.

✔ Multi-functional interfaces for food safety and preservation

✔ Controlling food properties = Flavor + texture + taste

✔ Anti-microbial and protective biomaterials for food systems 

✔ Biomaterials to agriculture and pre-/post-harvest applications 

W. Choi, et. al., Nature Chemical Engineering, in revision

W. Choi#, et. al., Nature Communications, (2024) [Link]

M. Lee#, W. Choi#, et. al., Nature Communications, (2024) [Link]