Welcome to the Proteins / Food Engineering Lab!
We have a wide range of research interests. Most current research projects are related to five major topics:
- Nanostructure-function of proteins with emphasis on dairy proteins and the casein micelle from bovine milk
- Use of food proteins in non-food applications
- Nonthermal processing with emphasis in high pressure homogenization
- Functionality derived from protein-polysaccharide interactions
- Development of prototypes to improve food processing and/or food characterization
Current funding support comes from the United States Department of Agriculture (USDA), the National Institutes of Health (NIH), Dairy Management Inc. (DMI) and Food Industries. Most research projects funded by the Food Industry contain non-disclosure agreements so no information is released in this website.
In the accompanying websites you will find a summary of various research projects together with link to the corresponding manuscripts. A complete list of publications and conferences by lab members can be found here. If you have difficulties accessing these manuscripts or need further information send an email to Federico Harte.
If you are interested in collaborative efforts or if any of these projects call your attention, don't hesitate in contacting us. There are always multiple paths to foster collaborations and in the worst case scenario, we will have a good brainstorming session!
The Proteins / Food Engineering Lab is part of the Food Biopolymers Group in the Department of Food Science and Technology. For more info, please check the Carbohydrates Lab and the Biophysics Lab websites.
Dr. Federico Harte
Associate Professor
Food Science and Technology Department
The University of Tennessee
2605 River Drive
Knoxville TN 37996-4539
USA
Phone +1-865-974-7265
Fax +1-865-974-7332
Email:fede@utk.edu