{"id":137,"date":"2019-02-10T15:06:41","date_gmt":"2019-02-10T20:06:41","guid":{"rendered":"http:\/\/site.caes.uga.edu\/foodenglab\/?page_id=137"},"modified":"2023-05-02T11:04:10","modified_gmt":"2023-05-02T15:04:10","slug":"home","status":"publish","type":"page","link":"https:\/\/site.caes.uga.edu\/foodenglab\/","title":{"rendered":"Home"},"content":{"rendered":"\n<div class=\"wp-block-cover alignfull\" style=\"padding-top:0;padding-right:0;padding-bottom:0;padding-left:0\"><span aria-hidden=\"true\" class=\"wp-block-cover__background has-background-dim\"><\/span><img loading=\"lazy\" decoding=\"async\" width=\"2000\" height=\"800\" class=\"wp-block-cover__image-background wp-image-465\" alt=\"\" src=\"https:\/\/site.caes.uga.edu\/foodenglab\/files\/2021\/06\/cropped-01.jpg\" data-object-fit=\"cover\" srcset=\"https:\/\/site.caes.uga.edu\/foodenglab\/files\/2021\/06\/cropped-01.jpg 2000w, https:\/\/site.caes.uga.edu\/foodenglab\/files\/2021\/06\/cropped-01-300x120.jpg 300w, https:\/\/site.caes.uga.edu\/foodenglab\/files\/2021\/06\/cropped-01-1024x410.jpg 1024w, https:\/\/site.caes.uga.edu\/foodenglab\/files\/2021\/06\/cropped-01-768x307.jpg 768w, https:\/\/site.caes.uga.edu\/foodenglab\/files\/2021\/06\/cropped-01-1536x614.jpg 1536w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\" \/><div class=\"wp-block-cover__inner-container is-layout-flow wp-block-cover-is-layout-flow\">\n<h2 class=\"wp-block-heading has-text-align-center has-huge-font-size\">Drawing from engineering science to develop and explore innovative technologies for food processing<\/h2>\n<\/div><\/div>\n\n\n\n<div class=\"wp-block-media-text alignwide is-stacked-on-mobile has-base-color has-text-color has-background has-primary-background-color\"><figure class=\"wp-block-media-text__media\"><img loading=\"lazy\" decoding=\"async\" width=\"849\" height=\"873\" src=\"https:\/\/site.caes.uga.edu\/foodenglab\/files\/2020\/02\/Kong.jpg\" alt=\"\" class=\"wp-image-358 size-full\" srcset=\"https:\/\/site.caes.uga.edu\/foodenglab\/files\/2020\/02\/Kong.jpg 849w, https:\/\/site.caes.uga.edu\/foodenglab\/files\/2020\/02\/Kong-292x300.jpg 292w, https:\/\/site.caes.uga.edu\/foodenglab\/files\/2020\/02\/Kong-768x790.jpg 768w\" sizes=\"auto, (max-width: 849px) 100vw, 849px\" \/><\/figure><div class=\"wp-block-media-text__content\">\n<div class=\"wp-block-group has-global-padding is-layout-constrained wp-block-group-is-layout-constrained\">\n<div class=\"wp-block-group has-global-padding is-layout-constrained wp-container-core-group-is-layout-92b9201d wp-block-group-is-layout-constrained\">\n<h2 class=\"wp-block-heading has-x-large-font-size\">DR. FANBIN KONG<br>Department of Food Science and Technology<\/h2>\n\n\n\n<div style=\"height:20px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<h2 class=\"wp-block-heading\">RESEARCH INTERESTS<\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n<li><em>In&nbsp;<\/em>vitro simulation of digestive systems<\/li>\n\n\n\n<li>The behavior of food and non-food components in the human digestive tract<\/li>\n\n\n\n<li>Microencapsulation<\/li>\n\n\n\n<li>Radio-frequency heating<\/li>\n\n\n\n<li>New food processing technology for improving food quality and food safety<\/li>\n<\/ul>\n<\/div>\n\n\n\n<div class=\"wp-block-buttons is-layout-flex wp-block-buttons-is-layout-flex\">\n<div class=\"wp-block-button\"><a class=\"wp-block-button__link has-contrast-color has-base-background-color has-text-color has-background wp-element-button\" href=\"https:\/\/site.caes.uga.edu\/foodenglab\/contact\/\">Contact Dr. Kong<\/a><\/div>\n<\/div>\n<\/div>\n<\/div><\/div>\n\n\n\n<h2 class=\"wp-block-heading\">MEDIA COVERAGE<\/h2>\n\n\n\n<p><a href=\"https:\/\/news.uga.edu\/professor-gains-insights-into-weight-loss\/\">UGA TODAY (2021) &#8211; Professor gains insights into weight loss<\/a><\/p>\n\n\n\n<p><a href=\"https:\/\/news.uga.edu\/pecan-research-helps-georgia-producers\/\">UGA TODAY (2020) &#8211; Pecan research to help producers meet demand<\/a><\/p>\n\n\n\n<p><a href=\"https:\/\/www.ift.org\/IFTNEXT\/052918.aspx\">IFT NEXT Newsletter May 29, 2018: Researchers to explore potential health benefits of nano-cellulose<\/a><\/p>\n\n\n\n<p><a href=\"https:\/\/nifa.usda.gov\/announcement\/nanocellulose-effects-human-food-digestion-and-health\">Nanocellulose Effects on Human Food Digestion and Health<\/a><\/p>\n\n\n\n<p><a href=\"https:\/\/news.uga.edu\/usda-grant-fanbin-kong-nanocellulose-digestion-0416\/\"><span class=\"text-small\">USDA grant funds UGA scientist\u2019s work on nano-cellulose, digestion<\/span><\/a><\/p>\n\n\n\n<p><a href=\"https:\/\/siteUGA researcher looks to create foods that help solve health concerns\"><span class=\"text-small\">UGA researcher looks to create foods that help solve health concerns<\/span><\/a><\/p>\n\n\n\n<p><a href=\"https:\/\/news.bftv.ucdavis.edu\/bftv-cluster\/bae-weekly-seminar-tuesday-may-13-2045-bainer-hall-310-400-pm\"><span class=\"text-small\">BFTV Cluster News (UC DAVIS): Dr. Kong delivered&nbsp;a seminar&nbsp; on microencapsulation for improved protection and delivery of bioactive food ingredients&nbsp;<\/span><\/a><\/p>\n\n\n\n<p><a href=\"https:\/\/www.almonds.in\/node\/27426\"><span class=\"text-small\">ALMOND QUALITY WORKSHOP A FIRST AT THE ALMOND CONFERENCE<\/span><\/a><\/p>\n\n\n\n<p><\/p>\n","protected":false},"excerpt":{"rendered":"<p>MEDIA COVERAGE UGA TODAY (2021) &#8211; Professor gains insights into weight loss UGA TODAY (2020) &#8211; Pecan research to help producers meet demand IFT NEXT Newsletter May 29, 2018: Researchers to explore potential health benefits of nano-cellulose Nanocellulose Effects on Human Food Digestion and Health USDA grant funds UGA scientist\u2019s work on nano-cellulose, digestion UGA [&hellip;]<\/p>\n","protected":false},"author":524,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"page-blank","meta":{"footnotes":""},"class_list":["post-137","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/site.caes.uga.edu\/foodenglab\/wp-json\/wp\/v2\/pages\/137","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/site.caes.uga.edu\/foodenglab\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/site.caes.uga.edu\/foodenglab\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/site.caes.uga.edu\/foodenglab\/wp-json\/wp\/v2\/users\/524"}],"replies":[{"embeddable":true,"href":"https:\/\/site.caes.uga.edu\/foodenglab\/wp-json\/wp\/v2\/comments?post=137"}],"version-history":[{"count":10,"href":"https:\/\/site.caes.uga.edu\/foodenglab\/wp-json\/wp\/v2\/pages\/137\/revisions"}],"predecessor-version":[{"id":527,"href":"https:\/\/site.caes.uga.edu\/foodenglab\/wp-json\/wp\/v2\/pages\/137\/revisions\/527"}],"wp:attachment":[{"href":"https:\/\/site.caes.uga.edu\/foodenglab\/wp-json\/wp\/v2\/media?parent=137"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}