Skip to main content
ARS Home » Northeast Area » Wyndmoor, Pennsylvania » Eastern Regional Research Center » Dairy and Functional Foods Research » Docs » CEEPR » Mission

Mission
headline bar

        Home        ERRC Technology        Goals        Partners        Accomplishments        Contacts

Mission

The scientific and engineering disciplines of extrusion processing, protein chemistry, and polymer rheology have played an important role in developing technologies for novel foods, and agricultural by-/co-products for non-food or industrial use. Our research emphasizes developing novel extrusion and micro-texturization processes for vitamins and minerals enriched foods using microstructured and health-functionalized proteins, and creating unique non-foods bio-polymers using new bio-conversion processes to add value to by-/co-products. High shear techniques and concepts of protein polymer rheology are used to enhance the functional behavior of the materials and products, and complex process-induced protein-matrix interactions with other materials are studied at the sub-structural level.  A versatile team with expertise in the fields of extrusion processing, protein chemistry, physical-chemistry, polymer science, and mechanical engineering easily adapt extrusion and other texturization processes and selected emerging technologies to effectively convert agricultural and food and non-food commodities, processing byproducts, and ingredients into high value products.