USDA grant to UMaine focuses on improving food quality

A research team led by professor Denise Skonberg of the University of Maine School of Food and Agriculture has been awarded a nearly $150,000 USDA grant to develop high-pressure processing technology for sous vide seafood products. Sous vide processing involves the low-temperature, long-time controlled cooking of vacuum-packaged raw foods in a hot water bath, preserving read more USDA grant to UMaine focuses on improving food quality