Search
| FOODii Home |
| Calendar of Events |
| Capabilities |
| Facility Expansion |
| FOODii Learning Hub |
| News |
| Sensory Services Lab |
| Staff |
| Tenants |
| Work With Us |
Behind every successful project is a team of experts dedicated to advancing food innovation. Explore the faculty and researchers who partner with industry to develop, validate, and commercialize novel food products and technologies.
Witoon PrinyawiwatkulDr. Witoon is Professor of Product Development and heads the Sensory program in collaboration with FOODii.
Dr. Achyut AdhikariDr. Adhikari partners and serves with FOODii to collaborate on shelf-life projects and serves as a process authority to FOODii tenants.
Dr. Adhikari’s Food Safety Lab studies foodborne pathogens in agricultural products and develops practical strategies to reduce food safety risks from farm to consumer.
Dr. Charles BoenekeDr. Boeneke partners and supports FOODii from dairy research and filling & bottling-line expertise perspective along with multiple technical and academic trainings.
Dr. Shannon ColemanDr. Coleman partners with FOODii to develop food safety curricula, educational resources, and technical assistance for food entrepreneurs and small processors. Her work focuses on helping businesses understand and implement Good Manufacturing Practices (GMPs), Preventive Controls for Human Food requirements, and other food safety regulations.
Dr. Aita’s research aligns with FOODii through the integration of microbiology, biotechnology, and bioprocess engineering to transform agricultural and food-processing residues into value-added ingredients, biochemicals, biomaterials, and sustainable technologies. Her work advances food safety, antimicrobial solutions, active packaging, circular bioeconomy approaches, and industry-relevant innovations that support sustainable food systems.
Dr. King, is a food chemist who develops and discovers ingredients, improves properties of existing ingredients, characterizes ingredient physiochemical properties, and develops food applications to test ingredient functionality. She owns multiple patents and her lab houses specialized capabilities (DSC and RVA).
Dr. Kharel's Food Safety Microbiology Laboratory partners with FOODii to develop and validate innovative food safety solutions for Louisiana's agricultural and seafood industries. Research areas include microbial safety of low-moisture foods (including freeze-dried products), meat and seafood products, antimicrobial and active packaging systems, shelf-life extension, and validation of processing technologies. By combining FOODii's product development capabilities with our food safety expertise, we aim to accelerate the commercialization of safe, value-added food products for Louisiana stakeholders.
