Harnessing the power
of microbes
The Barzee Research Team focuses on:
Novel food product development and bioprocess modeling
Bioproducts and nutrient cycling/byproduct upgrading
Life cycle assessment (LCA) and techno-economic analysis (TEA)
Moving into the 21st century, challenges in the food-energy-water nexus demand new strategies for achieving sustainability in agricultural and food processes. Our team investigates and models new microbial technologies to put our renewable resources to better use. We utilize nearly every type of microbe (e.g., fungi, algae, bacteria, and archaea) to transform agricultural byproducts into valuable fuels, food ingredients, materials, and chemicals.
Recent specific research projects from the lab have included:
Fungal-assisted harvesting of microalgae
Extraction of valuable compounds and renewable energy from Bourbon Distillers’ Spent Grains (stillage)
Production of 3D printed alternative protein and other “future food” products
Anaerobic digestion of food waste
Featured Recent Articles:
Talukdar, S., Barzee, T. J.
Algal Research
https://doi.org/10.1016/j.algal.2023.103242
Barzee, T. J., Cao, L., Pan, Z., Zhang, R.
Journal of Future Foods
https://doi.org/10.1016/J.JFUTFO.2021.09.002
Barzee, T. J., Yothers, C., Edalati, A., Rude, K., Chio, A., El-Mashad H. M., Franz, A., Zhang, R.
Bioresource Technology Reports
https://doi.org/10.1016/j.biteb.2022.101200
Barzee, T. J., El-Mashad, H., Cao, L., Chio, A., Pan, Z., Zhang, R.
Food Bioengineering
https://doi.org/10.1002/fbe2.12009
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