Novel Ingredient Processing and Utilization Laboratory

The Novel Ingredient Processing and Utilization Lab is a multidisciplinary research group within the Department of Food Science at the University of Arkansas. Equipped with advanced processing technologies such as Ultrasound, Cold Plasma, Ultrafiltration, and Fermentation, the lab focuses on engineering novel, sustainable, and nutritious food ingredients. Research areas include processing and post-processing modifications of plant-based ingredients, the development of clean-label, shelf-stable alternatives to dairy and meat products, and the valorization of grain by-products for use in biodegradable packaging. Through innovative approaches, the lab aims to advance food sustainability and contribute to healthier, eco-friendly food systems.