Food Innovation & Structure Engineering Laboratory (FISEL)

Welcome to the Food Innovation & Structure Engineering Laboratory (FISEL)

The Food Innovation & Structure Engineering Laboratory (FISEL) develops innovative approaches to engineer food structures and modulate the functionality, digestibility, bioaccessibility, and health-related properties of foods and food ingredients.

Our research explores how advanced and emerging processing technologies can modify food structure, molecular interactions, and functional properties. We investigate these relationships from the processing level to the molecular level, using approaches that include cold plasma and other advanced processing technologies, protein and bioactive ingredient engineering, food digestion and bioaccessibility, foodomics, and advanced analytical methods.

We also investigate the valorization and utilization of agro-industrial byproducts as sources of proteins, peptides, bioactive compounds, and other functional food ingredients, using innovative processing and structure-engineering approaches to develop higher-value applications.

We integrate artificial intelligence and machine learning to understand complex processing–structure–function relationships and optimize food processing conditions. Ultimately, our goal is to translate scientific understanding of food structure into innovative, functional, and health-oriented food ingredients and products.

Research Themes

• Food innovation and structure engineering
• Advanced and emerging food processing
• Cold plasma processing
• Protein structure and functionality
• Food digestion and bioaccessibility
• Bioactive compounds and functional ingredients
• Foodomics and molecular interactions
• Sustainable food ingredient development
• Artificial intelligence and machine learning for food science

Students

Graduate Researchers

Pragyan Bhattarai - MS Nutrition, Dietetics & Food Sciences; spring 2027 - fall 2028

Currently recruiting undergraduate and master's student researchers.

Research Equipment/Capabilities

A section can eventually highlight major capilities such as:

• Cold plasma processing
• Advanced food processing
• Protein and ingredient characterization
• Digestion and bioaccessibility analysis
• Foodomics and molecular analysis
• Data analytics and AI/ML

Research Links

• My USU profile
• Google Scholar
• ORCID

Prospective Students

Interested in joining FISEL?
We welcome motivated graduate and undergraduate students interested in food science, food processing, food structure, macromolecules functionality, bioactive compounds, advanced analytical approaches, and AI-driven food innovation.

Selected Publications

2026

• Modification Effects of High-Pressure Homogenization and Decolorization on Microalgae-Fortified 3D-Printed Foods. D Sinclair, A Mirzapour-Kouhdasht, JA Velasquez, D Chen, S Simsek, ... Processes 14 (8), 1221
• Conjugation of Microalgal Phenolics and Protein for Bioactivity and Bioaccessibility Enhancement. T Chen, A Mirzapour-Kouhdasht, JY Huang Foods 15 (5), 819
• Application of cold plasma for enhancing phenolic extraction from microalgal biomass. T Chen, A Mirzapour-Kouhdasht, JA Velasquez, L Reddivari, AM Liceaga, ... Algal Research 93, 104438

2025

• Unravelling the digestibility and structure–function relationship of lentil protein through germination and molecular weight fractionation. A Mirzapour-Kouhdasht, S Shaghaghian, M Majdinasab, JY Huang, ... Foods 14 (2), 272

2024

• Generation and evaluation of novel active biodegradable films based on modified basil seed gum and vitamin E nanoliposomes. S Salehi, H Hashemi, F Ghiasi, A Mirzapour-Kouhdasht, ... Food Hydrocolloids 157, 110422

2023

• Strategies for oral delivery of bioactive peptides with focus on debittering and masking. A Mirzapour-Kouhdasht, DJ McClements, MS Taghizadeh, A Niazi, ... npj Science of Food 7 (1), 22

2022

• Digestibility and bioavailability of plant-based proteins intended for use in meat analogues: A review. S Shaghaghian, DJ McClements, M Khalesi, M Garcia-Vaquero, ... Trends in Food Science & Technology 129, 646-656

2021

• Structure–function engineering of novel fish gelatin-derived multifunctional peptides using high-resolution peptidomics and bioinformatics. A Mirzapour-Kouhdasht, M Moosavi-Nasab, CW Lee, H Yun, JB Eun. Scientific Reports 11 (1), 7401

 

Assistant Professor | Food Science