Food Technology and Development Laboratory

The focus of the research in Dr. Kevin Keener's lab is on development of technologies for food processing and food safety. Research activities include:

FROG: a) Fat, Oil, and Grease deposits chemistry and properties b) Roots oil adsorption c) Pipe materials inside surface property measurements

Egg Safety and Quality: a) Egg Shell Permeability b) Egg Coatings c) Egg Chemistry

Non-Thermal Plasma: a) Gas Composition b) Reduction of Pathogens on Foods

NMR/MRI: a) Non-invasive Measurement of Food Quality

In addition to this research, Dr. Kevin Keener's lab group also works with both the Indiana food industry and entrepreneurs who are interested in establishing specialty food businesses. http://www.foodsci.purdue.edu/outreach/

» Helium Plasma Video

Dr. Kevin Keener joined the Department of Food Science at Purdue in 2005 as Food Process Engineer, Extension Specialist and Associate Professor. Prior to joining the faculty at Purdue, he was an Associate Professor at North Carolina State University in the Department of Food Science. His specialty area is food processing and engineering. Kevin is involved with many food companies regarding various aspects of food processing and regulations. He also conducts workshops on food plant sanitation, energy usage, HACCP, and starting food businesses. Dr. Kevin Keener obtained his B.S. and M.S. degrees in Agricultural Engineering from Ohio State University and his Ph.D. in Food Process Engineering from Purdue University.