{"id":289,"date":"2021-04-27T18:12:43","date_gmt":"2021-04-27T18:12:43","guid":{"rendered":"https:\/\/agsci-labs.oregonstate.edu\/sfpp\/?page_id=289"},"modified":"2025-10-24T22:02:43","modified_gmt":"2025-10-24T22:02:43","slug":"research","status":"publish","type":"page","link":"https:\/\/agsci-labs.oregonstate.edu\/sfpp\/research\/","title":{"rendered":"Research"},"content":{"rendered":"\n<h2 class=\"wp-block-heading has-luminous-vivid-orange-color has-text-color\"><strong>Major Research in Sustainable Food Processing and Packaging<\/strong><\/h2>\n\n\n\n<div style=\"height:10px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong><a href=\"#reduce-food-loss-and-waste\">Reduce Food Loss and Waste Using Innovative Food Coating Techniques<\/a><\/strong><\/li>\n\n\n\n<li><strong><a href=\"#develop-eco-friendly-food-packaging\" data-type=\"internal\" data-id=\"#develop-eco-friendly-food-packaging\">Develop Eco-Friendly Food Packaging to Reduce Impact to Environment and Provide Convenience to Consumers<\/a><\/strong><\/li>\n\n\n\n<li><strong><a href=\"#valorize-food-processing-byproducts\" data-type=\"internal\" data-id=\"#valorize-food-processing-byproducts\">Upcycle Food-Processing Byproducts for Novel Food and Packaging Applications<\/a><\/strong><\/li>\n\n\n\n<li><strong><a href=\"#investigate-emerging-food-processing-technologies\" data-type=\"internal\" data-id=\"#investigate-emerging-food-processing-technologies\">Investigate Emerging Food Processing Technologies<\/a><\/strong><\/li>\n<\/ul>\n\n\n\n<div style=\"height:15px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<p class=\"has-luminous-vivid-orange-color has-text-color has-medium-font-size\" id=\"reduce-food-loss-and-waste\"><strong><span class=\"has-inline-color has-luminous-vivid-orange-color\">Reduce Food Loss and Waste Using Innovative Food Coating Techniques<\/span><\/strong><\/p>\n\n\n\n<p><strong>We study functional edible coating techniques for:<\/strong><\/p>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Reducing loss of fruit and wine grapes during production;<\/li>\n\n\n\n<li>Decreasing postharvest senescence and prolonging storability of fresh fruit and vegetables;<\/li>\n\n\n\n<li>Delaying quality deterioration and extending shelf-life of tree nuts;<\/li>\n\n\n\n<li>Retaining bioactive compounds, quality and nutrients of thermally and non-thermally processed fruit in aqueous media.<\/li>\n<\/ol>\n\n\n\n<div class=\"wp-block-buttons is-layout-flex wp-block-buttons-is-layout-flex\">\n<div class=\"wp-block-button is-style-fill\"><a class=\"wp-block-button__link has-black-color has-cyan-bluish-gray-background-color has-text-color has-background wp-element-button\" href=\"https:\/\/agsci-labs.oregonstate.edu\/sfpp\/osu-food-coatings\" style=\"border-radius:50px\">Learn more about edible coating technology<\/a><\/div>\n<\/div>\n\n\n\n<div style=\"height:15px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<div class=\"wp-block-media-text alignwide is-stacked-on-mobile is-vertically-aligned-top\" style=\"grid-template-columns:39% auto\"><figure class=\"wp-block-media-text__media\"><img loading=\"lazy\" decoding=\"async\" width=\"300\" height=\"300\" src=\"https:\/\/osu-wams-blogs-uploads.s3.amazonaws.com\/blogs.dir\/4468\/files\/2021\/04\/cropped-lab-Wang-1.jpg\" alt=\"\" class=\"wp-image-157 size-full\" srcset=\"https:\/\/osu-wams-blogs-uploads.s3.amazonaws.com\/blogs.dir\/4468\/files\/2021\/04\/cropped-lab-Wang-1.jpg 300w, https:\/\/osu-wams-blogs-uploads.s3.amazonaws.com\/blogs.dir\/4468\/files\/2021\/04\/cropped-lab-Wang-1-150x150.jpg 150w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><\/figure><div class=\"wp-block-media-text__content\">\n<p><\/p>\n\n\n\n<p><\/p>\n\n\n\n<p><\/p>\n\n\n\n<p class=\"has-luminous-vivid-orange-color has-text-color has-normal-font-size\">Former Postdoctoral Scholar, Dr. Taoran Wang, produces celluloses nanofibers from fruit pomace to create food coatings and films.<\/p>\n<\/div><\/div>\n\n\n\n<div style=\"height:15px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<div class=\"wp-block-media-text alignwide is-stacked-on-mobile is-vertically-aligned-top\" style=\"grid-template-columns:39% auto\"><figure class=\"wp-block-media-text__media\"><img loading=\"lazy\" decoding=\"async\" width=\"643\" height=\"643\" src=\"https:\/\/osu-wams-blogs-uploads.s3.amazonaws.com\/blogs.dir\/4468\/files\/2025\/10\/Picture1.jpg\" alt=\"\" class=\"wp-image-610 size-full\" srcset=\"https:\/\/osu-wams-blogs-uploads.s3.amazonaws.com\/blogs.dir\/4468\/files\/2025\/10\/Picture1.jpg 643w, https:\/\/osu-wams-blogs-uploads.s3.amazonaws.com\/blogs.dir\/4468\/files\/2025\/10\/Picture1-300x300.jpg 300w, https:\/\/osu-wams-blogs-uploads.s3.amazonaws.com\/blogs.dir\/4468\/files\/2025\/10\/Picture1-150x150.jpg 150w\" sizes=\"auto, (max-width: 643px) 100vw, 643px\" \/><\/figure><div class=\"wp-block-media-text__content\">\n<p><\/p>\n\n\n\n<p><\/p>\n\n\n\n<p><\/p>\n\n\n\n<p class=\"has-luminous-vivid-orange-color has-text-color has-normal-font-size\">Former Ph.D. student, Jerry Lin, develops water resistant edible coatings for retaining anthocyanins and fruit integrity on processed blueberries.<\/p>\n<\/div><\/div>\n\n\n\n<div style=\"height:15px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<div class=\"wp-block-media-text alignwide is-stacked-on-mobile is-vertically-aligned-top\" style=\"grid-template-columns:39% auto\"><figure class=\"wp-block-media-text__media\"><img loading=\"lazy\" decoding=\"async\" width=\"300\" height=\"300\" src=\"https:\/\/osu-wams-blogs-uploads.s3.amazonaws.com\/blogs.dir\/4468\/files\/2021\/04\/cropped-lab-tran.jpg\" alt=\"\" class=\"wp-image-159 size-full\" srcset=\"https:\/\/osu-wams-blogs-uploads.s3.amazonaws.com\/blogs.dir\/4468\/files\/2021\/04\/cropped-lab-tran.jpg 300w, https:\/\/osu-wams-blogs-uploads.s3.amazonaws.com\/blogs.dir\/4468\/files\/2021\/04\/cropped-lab-tran-150x150.jpg 150w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><\/figure><div class=\"wp-block-media-text__content\">\n<p><\/p>\n\n\n\n<p><\/p>\n\n\n\n<p><\/p>\n\n\n\n<p class=\"has-luminous-vivid-orange-color has-text-color has-normal-font-size\">Former Graduate Research Assistant, Trung Tran, develops edible coatings for mitigating intake of wildfire smoke phenols into wine grapes.<\/p>\n<\/div><\/div>\n\n\n\n<div style=\"height:20px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<p class=\"has-medium-font-size\" id=\"develop-eco-friendly-food-packaging\"><strong><span class=\"has-inline-color has-luminous-vivid-orange-color\">Develop Eco-Friendly Food Packaging to Reduce Impact to Environment and Provide Convenience to Consumers<\/span><\/strong><\/p>\n\n\n\n<p>We develop edible and biodegradable packaging with unique applications to replace single use plastic bags and wraps, such as edible, antioxidant, and heat sealable oil pouches; edible muffin liners and edible or biodegradable sheets for bakery goods; and edible and highly water resistant sheets and wraps. <\/p>\n\n\n\n<p>Our aim is to not only reduce single use packaging, but also to extend product shelf-life and provide convenience to consumers. We also develop technology of creating compostable packaging containers using fiber-rich food processing byproduct.<\/p>\n\n\n\n<div style=\"height:15px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<div class=\"wp-block-media-text alignwide is-stacked-on-mobile is-vertically-aligned-top\" style=\"grid-template-columns:38% auto\"><figure class=\"wp-block-media-text__media\"><img loading=\"lazy\" decoding=\"async\" width=\"300\" height=\"300\" src=\"https:\/\/osu-wams-blogs-uploads.s3.amazonaws.com\/blogs.dir\/4468\/files\/2021\/04\/cropped-lab-lang.jpg\" alt=\"\" class=\"wp-image-169 size-full\" srcset=\"https:\/\/osu-wams-blogs-uploads.s3.amazonaws.com\/blogs.dir\/4468\/files\/2021\/04\/cropped-lab-lang.jpg 300w, https:\/\/osu-wams-blogs-uploads.s3.amazonaws.com\/blogs.dir\/4468\/files\/2021\/04\/cropped-lab-lang-150x150.jpg 150w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><\/figure><div class=\"wp-block-media-text__content\">\n<p><\/p>\n\n\n\n<p><\/p>\n\n\n\n<p><\/p>\n\n\n\n<p class=\"has-luminous-vivid-orange-color has-text-color has-normal-font-size\">Former Graduate Research Assistant, Clara Lang, prepares compostable packaging from fruit pomace.<\/p>\n<\/div><\/div>\n\n\n\n<div style=\"height:15px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<div class=\"wp-block-media-text alignwide is-stacked-on-mobile is-vertically-aligned-top\" style=\"grid-template-columns:38% auto\"><figure class=\"wp-block-media-text__media\"><img loading=\"lazy\" decoding=\"async\" width=\"300\" height=\"300\" src=\"https:\/\/osu-wams-blogs-uploads.s3.amazonaws.com\/blogs.dir\/4468\/files\/2021\/04\/cropped-lab-rosenbloom.jpg\" alt=\"\" class=\"wp-image-170 size-full\" srcset=\"https:\/\/osu-wams-blogs-uploads.s3.amazonaws.com\/blogs.dir\/4468\/files\/2021\/04\/cropped-lab-rosenbloom.jpg 300w, https:\/\/osu-wams-blogs-uploads.s3.amazonaws.com\/blogs.dir\/4468\/files\/2021\/04\/cropped-lab-rosenbloom-150x150.jpg 150w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><\/figure><div class=\"wp-block-media-text__content\">\n<p><\/p>\n\n\n\n<p><\/p>\n\n\n\n<p><\/p>\n\n\n\n<p class=\"has-luminous-vivid-orange-color has-text-color has-normal-font-size\">Former Graduate Research Assistant, Rachel Rosenbloom, creates edible and antioxidant edible oil pouches.<\/p>\n<\/div><\/div>\n\n\n\n<div style=\"height:15px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<div class=\"wp-block-media-text alignwide is-stacked-on-mobile is-vertically-aligned-top\" style=\"grid-template-columns:38% auto\"><figure class=\"wp-block-media-text__media\"><img loading=\"lazy\" decoding=\"async\" width=\"300\" height=\"300\" src=\"https:\/\/osu-wams-blogs-uploads.s3.amazonaws.com\/blogs.dir\/4468\/files\/2021\/04\/cropped-lab-shih.jpg\" alt=\"\" class=\"wp-image-172 size-full\" srcset=\"https:\/\/osu-wams-blogs-uploads.s3.amazonaws.com\/blogs.dir\/4468\/files\/2021\/04\/cropped-lab-shih.jpg 300w, https:\/\/osu-wams-blogs-uploads.s3.amazonaws.com\/blogs.dir\/4468\/files\/2021\/04\/cropped-lab-shih-150x150.jpg 150w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><\/figure><div class=\"wp-block-media-text__content\">\n<p><\/p>\n\n\n\n<p><\/p>\n\n\n\n<p><\/p>\n\n\n\n<p><span class=\"has-inline-color has-luminous-vivid-orange-color\">Former Graduate Research Assistant, Yi-Tin Shih, develops edible muffin liners. <\/span><\/p>\n<\/div><\/div>\n\n\n\n<div style=\"height:15px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<div class=\"wp-block-media-text alignwide is-stacked-on-mobile is-vertically-aligned-top\" style=\"grid-template-columns:38% auto\"><figure class=\"wp-block-media-text__media\"><img loading=\"lazy\" decoding=\"async\" width=\"768\" height=\"1024\" src=\"https:\/\/osu-wams-blogs-uploads.s3.amazonaws.com\/blogs.dir\/4468\/files\/2025\/10\/Cecilia-768x1024.jpg\" alt=\"\" class=\"wp-image-590 size-full\" srcset=\"https:\/\/osu-wams-blogs-uploads.s3.amazonaws.com\/blogs.dir\/4468\/files\/2025\/10\/Cecilia-768x1024.jpg 768w, https:\/\/osu-wams-blogs-uploads.s3.amazonaws.com\/blogs.dir\/4468\/files\/2025\/10\/Cecilia-225x300.jpg 225w, https:\/\/osu-wams-blogs-uploads.s3.amazonaws.com\/blogs.dir\/4468\/files\/2025\/10\/Cecilia-1152x1536.jpg 1152w, https:\/\/osu-wams-blogs-uploads.s3.amazonaws.com\/blogs.dir\/4468\/files\/2025\/10\/Cecilia.jpg 1440w\" sizes=\"auto, (max-width: 768px) 100vw, 768px\" \/><\/figure><div class=\"wp-block-media-text__content\">\n<p><\/p>\n\n\n\n<p><\/p>\n\n\n\n<p><\/p>\n\n\n\n<p class=\"has-luminous-vivid-orange-color has-text-color has-normal-font-size\">Graduate Research Assistant, Cecilia Hernandez-Hosaka, extracts fibers and other functional compounds from spent coffee grounds for their value-added applications.<\/p>\n<\/div><\/div>\n\n\n\n<div style=\"height:20px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<p class=\"has-luminous-vivid-orange-color has-text-color has-medium-font-size\" id=\"valorize-food-processing-byproducts\"><strong><span class=\"has-inline-color has-luminous-vivid-orange-color\">Upcycle Food-Processing Byproducts for Novel Food and Packaging Applications<\/span><\/strong><\/p>\n\n\n\n<p>We study value-added utilization of fiber-rich food processing byproducts (pomace, Brewer\u2019s spent grains, hemp fibers, etc.) as functional food ingredients in a wide range of food products, extract cellulose for novel packaging applications, and as bulk materials to produce biodegradable and compostable packaging.<\/p>\n\n\n\n<div style=\"height:15px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<div class=\"wp-block-media-text alignwide is-stacked-on-mobile is-vertically-aligned-top\"><figure class=\"wp-block-media-text__media\"><img loading=\"lazy\" decoding=\"async\" width=\"407\" height=\"263\" src=\"https:\/\/osu-wams-blogs-uploads.s3.amazonaws.com\/blogs.dir\/4468\/files\/2021\/04\/novel-food-prod1.png\" alt=\"\" class=\"wp-image-183 size-full\" srcset=\"https:\/\/osu-wams-blogs-uploads.s3.amazonaws.com\/blogs.dir\/4468\/files\/2021\/04\/novel-food-prod1.png 407w, https:\/\/osu-wams-blogs-uploads.s3.amazonaws.com\/blogs.dir\/4468\/files\/2021\/04\/novel-food-prod1-300x194.png 300w\" sizes=\"auto, (max-width: 407px) 100vw, 407px\" \/><\/figure><div class=\"wp-block-media-text__content\">\n<p><\/p>\n\n\n\n<p><\/p>\n\n\n\n<p class=\"has-luminous-vivid-orange-color has-text-color has-normal-font-size\">Pomace as antioxidant dietary fibers for food applications<\/p>\n<\/div><\/div>\n\n\n\n<div style=\"height:15px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<div class=\"wp-block-media-text alignwide is-stacked-on-mobile is-vertically-aligned-top\"><figure class=\"wp-block-media-text__media\"><img loading=\"lazy\" decoding=\"async\" width=\"368\" height=\"252\" src=\"https:\/\/osu-wams-blogs-uploads.s3.amazonaws.com\/blogs.dir\/4468\/files\/2021\/04\/novel-food-prod2.png\" alt=\"\" class=\"wp-image-184 size-full\" srcset=\"https:\/\/osu-wams-blogs-uploads.s3.amazonaws.com\/blogs.dir\/4468\/files\/2021\/04\/novel-food-prod2.png 368w, https:\/\/osu-wams-blogs-uploads.s3.amazonaws.com\/blogs.dir\/4468\/files\/2021\/04\/novel-food-prod2-300x205.png 300w\" sizes=\"auto, (max-width: 368px) 100vw, 368px\" \/><\/figure><div class=\"wp-block-media-text__content\">\n<p><\/p>\n\n\n\n<p><\/p>\n\n\n\n<p><\/p>\n\n\n\n<p class=\"has-luminous-vivid-orange-color has-text-color has-normal-font-size\">Exact cellulose and other functional compounds from pomace to creating edible films<\/p>\n<\/div><\/div>\n\n\n\n<div style=\"height:14px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<div class=\"wp-block-media-text alignwide is-stacked-on-mobile is-vertically-aligned-top\"><figure class=\"wp-block-media-text__media\"><img loading=\"lazy\" decoding=\"async\" width=\"331\" height=\"286\" src=\"https:\/\/osu-wams-blogs-uploads.s3.amazonaws.com\/blogs.dir\/4468\/files\/2021\/04\/novel-food-prod3.png\" alt=\"\" class=\"wp-image-186 size-full\" srcset=\"https:\/\/osu-wams-blogs-uploads.s3.amazonaws.com\/blogs.dir\/4468\/files\/2021\/04\/novel-food-prod3.png 331w, https:\/\/osu-wams-blogs-uploads.s3.amazonaws.com\/blogs.dir\/4468\/files\/2021\/04\/novel-food-prod3-300x259.png 300w\" sizes=\"auto, (max-width: 331px) 100vw, 331px\" \/><\/figure><div class=\"wp-block-media-text__content\">\n<p><\/p>\n\n\n\n<p><\/p>\n\n\n\n<p><\/p>\n\n\n\n<p><\/p>\n\n\n\n<p class=\"has-luminous-vivid-orange-color has-text-color has-normal-font-size\">Pomace as bulk materials to create composite packaging products<\/p>\n<\/div><\/div>\n\n\n\n<div style=\"height:20px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<div class=\"wp-block-media-text alignwide is-stacked-on-mobile\"><figure class=\"wp-block-media-text__media\"><img loading=\"lazy\" decoding=\"async\" width=\"389\" height=\"522\" src=\"https:\/\/osu-wams-blogs-uploads.s3.amazonaws.com\/blogs.dir\/4468\/files\/2021\/10\/Molded-pulp-machine-3.png\" alt=\"\" class=\"wp-image-423 size-full\" srcset=\"https:\/\/osu-wams-blogs-uploads.s3.amazonaws.com\/blogs.dir\/4468\/files\/2021\/10\/Molded-pulp-machine-3.png 389w, https:\/\/osu-wams-blogs-uploads.s3.amazonaws.com\/blogs.dir\/4468\/files\/2021\/10\/Molded-pulp-machine-3-224x300.png 224w\" sizes=\"auto, (max-width: 389px) 100vw, 389px\" \/><\/figure><div class=\"wp-block-media-text__content\">\n<p><span class=\"has-inline-color has-luminous-vivid-orange-color\">Self-built, pilot-scale molded pulp machine to produce recyclable and\/or compostable packaging using fiber-rich food processing byproducts <\/span><\/p>\n<\/div><\/div>\n\n\n\n<div class=\"wp-block-group\"><div class=\"wp-block-group__inner-container is-layout-flow wp-block-group-is-layout-flow\">\n<div style=\"height:38px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n<\/div><\/div>\n\n\n\n<p class=\"has-luminous-vivid-orange-color has-text-color has-medium-font-size\" id=\"investigate-emerging-food-processing-technologies\"><strong><span class=\"has-inline-color has-luminous-vivid-orange-color\">Investigate Emerging Food Processing Technologies<\/span><\/strong><\/p>\n\n\n\n<p>We study emerging food processing technologies for retaining quality and extending shelf-life of food and byproducts. We are especially interested in radio frequency (RF) dielectric heating and other energy efficiency drying techniques for saving energy and reducing greenhouse gas emission.<\/p>\n\n\n\n<div style=\"height:15px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<div class=\"wp-block-media-text alignwide is-stacked-on-mobile is-vertically-aligned-top\"><figure class=\"wp-block-media-text__media\"><img loading=\"lazy\" decoding=\"async\" width=\"258\" height=\"341\" src=\"https:\/\/osu-wams-blogs-uploads.s3.amazonaws.com\/blogs.dir\/4468\/files\/2025\/10\/RF.png\" alt=\"\" class=\"wp-image-584 size-full\" srcset=\"https:\/\/osu-wams-blogs-uploads.s3.amazonaws.com\/blogs.dir\/4468\/files\/2025\/10\/RF.png 258w, https:\/\/osu-wams-blogs-uploads.s3.amazonaws.com\/blogs.dir\/4468\/files\/2025\/10\/RF-227x300.png 227w\" sizes=\"auto, (max-width: 258px) 100vw, 258px\" \/><\/figure><div class=\"wp-block-media-text__content\">\n<p><\/p>\n\n\n\n<p><\/p>\n\n\n\n<p><\/p>\n\n\n\n<p class=\"has-luminous-vivid-orange-color has-text-color has-normal-font-size\">RF technology for drying a wide range of agri-food products<\/p>\n<\/div><\/div>\n\n\n\n<div style=\"height:15px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<div class=\"wp-block-media-text alignwide is-stacked-on-mobile is-vertically-aligned-top\"><figure class=\"wp-block-media-text__media\"><img loading=\"lazy\" decoding=\"async\" width=\"242\" height=\"210\" src=\"https:\/\/osu-wams-blogs-uploads.s3.amazonaws.com\/blogs.dir\/4468\/files\/2021\/04\/comb-pomace-drying.png\" alt=\"\" class=\"wp-image-191 size-full\" \/><\/figure><div class=\"wp-block-media-text__content\">\n<p><\/p>\n\n\n\n<p><\/p>\n\n\n\n<p><\/p>\n\n\n\n<p class=\"has-luminous-vivid-orange-color has-text-color has-normal-font-size\">Fruit pomaces are dried using high efficient impigement drying technique<\/p>\n<\/div><\/div>\n\n\n\n<div style=\"height:15px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<div class=\"wp-block-media-text alignwide is-stacked-on-mobile is-vertically-aligned-top\"><figure class=\"wp-block-media-text__media\"><img loading=\"lazy\" decoding=\"async\" width=\"255\" height=\"243\" src=\"https:\/\/osu-wams-blogs-uploads.s3.amazonaws.com\/blogs.dir\/4468\/files\/2021\/04\/comb-hazelnut-research.png\" alt=\"\" class=\"wp-image-192 size-full\" \/><\/figure><div class=\"wp-block-media-text__content\">\n<p><\/p>\n\n\n\n<p><\/p>\n\n\n\n<p><\/p>\n\n\n\n<p class=\"has-luminous-vivid-orange-color has-text-color has-normal-font-size\">Studies to retain quality and reduce shell cracking of dried hazelnuts<\/p>\n<\/div><\/div>\n\n\n\n<p><\/p>\n\n\n\n<p><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Major Research in Sustainable Food Processing and Packaging Reduce Food Loss and Waste Using Innovative Food Coating Techniques We study functional edible coating techniques for: Former Postdoctoral Scholar, Dr. Taoran Wang, produces celluloses nanofibers from fruit pomace to create food coatings and films. Former Ph.D. student, Jerry Lin, develops water resistant edible coatings for retaining&hellip; <a href=\"https:\/\/agsci-labs.oregonstate.edu\/sfpp\/research\/\">Continue reading <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":11330,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-289","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/agsci-labs.oregonstate.edu\/sfpp\/wp-json\/wp\/v2\/pages\/289","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/agsci-labs.oregonstate.edu\/sfpp\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/agsci-labs.oregonstate.edu\/sfpp\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/agsci-labs.oregonstate.edu\/sfpp\/wp-json\/wp\/v2\/users\/11330"}],"replies":[{"embeddable":true,"href":"https:\/\/agsci-labs.oregonstate.edu\/sfpp\/wp-json\/wp\/v2\/comments?post=289"}],"version-history":[{"count":5,"href":"https:\/\/agsci-labs.oregonstate.edu\/sfpp\/wp-json\/wp\/v2\/pages\/289\/revisions"}],"predecessor-version":[{"id":612,"href":"https:\/\/agsci-labs.oregonstate.edu\/sfpp\/wp-json\/wp\/v2\/pages\/289\/revisions\/612"}],"wp:attachment":[{"href":"https:\/\/agsci-labs.oregonstate.edu\/sfpp\/wp-json\/wp\/v2\/media?parent=289"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}