Non-thermal technologies including high pressure and radio-frequency processing; high temperature and aseptic thermal processing; recovery of used frying oils; by-product recovery and utilization; improved marination/ injection technology; nanotechnology; role of water in foods; NMR, laser-based, x-ray and ultrasound process sensors; minimally processed foods; functional beverages; computer modeling of processes; artificial neural networks for process prediction; improving freezing and cold storage; extrusion cooking; active packaging.

Microbial survival in processed foods and processing plants; resistance of microbial biofilms; process factors that influence pathogen growth; stress adaptation by microorganisms; detection and prevention of food parasites; microbial genetics; molecular detection and characterization of food borne bacterial pathogens; probiotic/competitive exclusion bacteria to reduce/ eliminate pathogenic bacteria.

New methods for analyzing flavor and color of fresh fruits and vegetables; sensory analysis and consumer testing; polysaccharide-protein interactions in beverages; enhancing colloidal stability; simulated supermarket testing; correlating physical and sensory properties through texture measurement, GC, or electronic nose.

Methods for analyzing food nutrients; role of Vitamin E and folic acid in healthy diets; processing effects on nutrient quality; techniques for measuring trans fats; developing high-protein foods from novel and underutilized sources.

Fat substitutes and healthy structured lipids; extracting antioxidants and bioactive compounds from fruit and vegetables; computational chemistry of bioactive compounds; incorporating health-promoting ingredients into common plant and muscle foods; processes that limit breakdown of nutraceuticals and phytochemicals; bioactive peptides.