Major Research Programs

within the Institute of Food Science and Engineering

Edible Protein and Hydrocolloid Films

  Protein films derived from a variety of cereal and oilseed sources are being investigated for their ability to protect against microorganisms.

      Production methods allow films to be produced with different functional and barrier properties, such as thickness, oxygen permeability and water vapor permeability. Coated edible films while preventing moisture loss and maintaining quality provide a means for immediate or delayed release of functional ingredients.Quality attributes such as antioxidants, color, flavor, nutrients, nutraceuticals, drugs and antimicrobials can all be incorporated into these films that prevent spoilage and microbial contamination.

     Films can extend the shelf-life of a product, are made from renewable resources and reduce waste from packaging.