CFANS Solutions Magazine reports Drs. Ruan and Chen’s research on food engineering

“American consumers are tough customers. Not only do we want our food healthy and safe but we want it to be minimally processed as well as long-lasting. It can be difficult to achieve the twin goals of food stability and freshness but faculty members in the Department of Bioproducts and Biosystems Engineering are engaged in several projects to make food safer and more nutritious.”  Read article (.pdf)