Food engineering, post-harvest handling, value-added processing, and bioprocessing process and control, with special interests in magnetic resonance imaging (MRI), nuclear magnetic resonance (NMR), machine vision, ultra-violet (UV), near infra-red (NIR), and other imaging and spectroscopy technology development and application in the studies of moisture and fat management and structure-function relationships of biological and food materials; shelf-life prediction and extension; value-added and food process development; pulse electric field, nonthermal plasma, and ozone applications; and advanced artificial intelligence and control systems development for biological and food process control