Welcome to Novel Ingredient Processing and Utilization Laboratory

The Novel Ingredient Processing and Utilization Lab is a cross-disciplinary research lab in the Department of Food Science at the University of Arkansas. The lab is well-equipped with various processing methods (e.g., Ultrasound, Cold Plasma, Ultrafiltration, Fermentation) and analytical facilities.
Research areas include:

• Use engineering principles to process novel, sustainable, and nutritious food ingredients
• Processing and post-processing modifications of plant-based ingredients
• Clean-label and shelf-stable alternative dairy and meat product processing
• Valorization of grain by-products and utilization in biodegradable packaging