Harnessing the power
of microbes

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The Barzee Research Team focuses on:

  1. Novel food product development and bioprocess modeling

  2. Bioproducts and nutrient cycling/byproduct upgrading

  3. 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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