Dr. Ngadi works on improving the way food products are manufactured in order to ensure their optimal quality and safety. To do this, he develops new techniques of applying conventional processing technologies or he deploys novel and emerging non-thermal technologies such as pulsed electric fields (PEF), ultrasound, ultraviolet light (UV), and ozone to produce food products that are safe and of high quality. He studies the properties and attributes of foods in order to assess their states during various process operations. Dr. Ngadi uses non-destructive methods such as computer imaging and spectral methods to facilitate rapid and online assessment of food quality and safety of products. He also applies mathematical modelling to effectively characterize and optimize processing operations.
Dr. Ngadi also works on biochemical conversion of food processing waste materials into biofuels and functional bioproducts.
