Team Leader
Zhuoyu Wang
Texas A&M University AgriLife Research
Food Science and Technology
zhuoyu.wang@ag.tamu.edu
Project Type
Research
Who Can Join
Faculty, Graduate Students
Project Description
Food waste and byproducts from food processing have become a significant global issue, posing environmental concerns. It might be impossible to undo the Industrial Revolution and change the food industry trends. However, there is a way to do what seems impossible: rethink and reshape the food industry.
This project aims to transform the food industry by identifying and addressing two issues:
(1) Too fine to be good? Food extract is a concentrated substance obtained from natural sources, usually through a solvent-based extraction process. Inexpensive food ingredients and extracts (such as polyphenols, vitamins, and fish oils) are widely used. However, reports have emerged about ingredient addiction and long-term side effects linked to some food extracts. Adverse events have been documented for some food supplements, including risks of psychiatric, autonomic, or gastrointestinal effects. Still, there is a gap in understanding the side effects of food extracts. Therefore, multiple research strategies will be employed: First, extraction methods and food safety procedures can be optimized and improved. Second, nutritional research can examine the health benefits and possible side effects of the extracts. Third, investigations are needed to address their impact on brain systems.
(2) Food waste and food byproduct transformation. Ideally, zero waste should be achieved in food production. However, due to the lengthy processes involved in food production and distribution, eliminating all food waste is impractical. Therefore, some food waste and byproducts can be managed and transformed through the application of food science and technology. The techniques that can be used, but are not limited to, biorefinery technology, pyrolytic technology, and microbial electrochemical technology. A manageable step will begin with food science, utilizing green extraction technology (such as antioxidants and enzymes) and conventional methods (including fermentation and microfiltration).
Team Needs
– Understand that technologies are methods, not research goals.
– There are no boundaries to research unless you’re unwilling to learn.
For specific issues:
– Food waste and food byproduct transformation require expertise in Food Science and Technology/ Environmental Engineering/ Biological and Agricultural Engineering, or other related areas.
– Too fine to be good: requires expertise in Nutrition/ Food Science/ Experimental Psychology & Cognitive Neuroscience/ other related areas.
Special Opportunities
Ultimate Rewards: Helping others and the world leads to rewards. Development in the food industry should not harm other natural resources or lives. With the efforts of scientists from various fields, the combined impact on the sustainable food industry and growth will be greater.
Enhanced Research Productivity: Leverage each team member’s expertise to improve research quality and increase efficiency. While individual knowledge and time are limited, dividing tasks and working toward a shared goal allows each project to be completed more effectively.Shared Research Resources: By pooling knowledge and resources, information and tools can be improved. Team members and their expertise are essential and valuable resources. Additionally, equipment and tools from various disciplines can support and expand scientific strategies.
Enhanced Creativity: Brainstorming and exploring diverse perspectives help us develop more effective strategies to address environmental issues in the food industry, not only for creating value-added products but also for fostering a circular economy.
Research Proposals and Ideas: This approach can generate more ideas for grant proposals and publications. Research results will be shared across multiple scientific fields, including agricultural and food science, nutritional science, environmental science, public health and psychology.