Value-Added Food Product Development

Research in Yanyun Zhao's LaboratoriesYanyun Zhao, a food scientist at Oregon State University, holds a muffin and piece of biodegradabel fiberboard made from grape pomace. Photo credit: Lynn Ketchum
Yanyun Zhao, a food scientist at Oregon State University, holds a muffin and piece of biodegradabel fiberboard made from grape pomace, one of her current research projects. Photo credit: Lynn Ketchum

Research efforts in Zhao’s laboratories focus on finding solutions to the problems and issues the food industry is facing. Current research projects can be divided into the following three areas. 

  1. Development of value-added utilization of food processing byproducts.
    Examples are:
    • Fruit and wine grape pomace as functional food ingredients and as bulk materials for developing biodegradable packaging materials
    • Development, characterization, and application of chitosan and other biopolymers based antimicrobial edible coatings and films
  2. Nanotechnology for improving quality, health benefits, shelf-life and sensory attributes of food.
    Examples are:
    • Innovative approaches for preventing leaching and thermal degradation of bioactive compounds in thermally and non-thermally processed fruits and vegetables
    • Nano-coating for controlling sunburn and cracking of fruit (pre-harvest) and respiration and transpiration during post-harvest storage
  3. Investigation of the impact of production system, post-harvest storage, and processing technologies on the physicochemical and nutritional quality of fruits and vegetables


Lab Members

Major Analytical Instruments

Publications since 2010

Research Grants since 2010

Examples of Research in the Media