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approaches are used to address real-world challenges in the food industry. The participant will collaborate with chemists, material scientists, plant scientists, and food engineers to build a comprehensive
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-products through fermentation. The aim is to enhance functional, nutritional, and sensory properties for health-focused food products. Engaging with Food Technologists and Flavor Chemists, you will
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from cottonseed processing co-products. Learning Objectives: You will collaborate in a research team that includes chemists, a plant geneticist, and plant physiologist. When completed, you will have a
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develop new natural antioxidants, antioxidant combinations, and superhydrophobic coatings, to prevent lipid oxidation. You will collaborate with chemists, food scientists, material scientists, plant