Professor Datta’s research group develops mechanistic understanding of process, quality and safety for complex food processes, under various heating modes (such as microwave and infrared), with a goal to improve food safety and quality. Instead of focusing on any one process or product, his group’s aim is in developing frameworks that are useful for many food products and processes. A fundamentals-based approach is pursued that includes multiphase and multicomponent porous media, multiscale and multiphysics.

Professor Datta teaches students fundamental engineering concepts and problem solving abilities, using transport processes as a vehicle. He teaches two coordinated courses; the first addresses the basics of energy and mass transport, followed by a more advanced application of transport to real-life biomedical processes. The second course is project-based, using research-grade computational software, and taught in the context of design. A recently developed third course on digital food physics introduces mechanistic, model-based understanding and digital tools in design of food products and processes.