Read more about how scientists in the Healthy Processed Foods Research Unit use technology like real-time PCR to quantify the health-promoting effects of grape seed flour.

Recent studies from the Healthy Processed Foods Research Unit have demonstrated that infrared (IR) heating is effective for chemical- and water-free pasteurization of almonds. Read more about the findings from this project.

Researchers from the Healthy Processed Foods Research Unit have developed many products, including 100% fruit bars, that both help growers find new product channels and enable consumers to incorporate more fruits, vegetables, and nuts into their diets.

Healthy Processed Foods Research Unit scientists have used X-ray technology to both detect and control crop pests.

Read more about how researchers from the Healthy Processed Foods Research Unit have developed ways to utilize the co-products (leftovers) of olive oil production.