Drying is one of the strongest research areas of the department. The focus is on development and study of the use of novel drying technologies, e.g., low-pressure superheated steam drying (LPSSD) and microwave vacuum drying (MVD), as well as more conventional technologies, e.g., spray drying, to produce value-added foods as well as advanced and/or functional biomaterials. The topics of interest range from the use of various advanced drying techniques to produce fat-free fruit-based snacks, functional dietary fiber powder, fruit juice powder and active controlled release biopolymers to advanced mathematical modeling (using such techniques as artificial neural networks, finite element method to treat coupled transport and mechanical deformation equations) of various drying processes. Recent interests are also on the study of the effects of various drying methods on microstructure and surface topology of fruits and vegetables and their relationship to bio-adhesion of pathogenic microorganisms. Results of the research are published widely in such journals as Drying Technology, Journal of Food Engineering, Food Chemistry and Journal of Food Science.