Plastic alternatives, probiotics and rice cakes: High schoolers from across US explore Arkansas food science innovation
July 2, 2026
By John Lovett
University of Arkansas Division of Agriculture
Fast Facts
- Research, education and outreach showcased in collaborative program
- 3D food printing, cold plasma, ultrasound demonstrated as innovative technologies
- Nearly two dozen high school students from around the nation participated
(953 words)
Download PHOTOS of the students and researchers
FAYETTEVILLE, Ark. — Food science and engineering go hand in hand when tackling big challenges in agriculture, from sustainability to human health and food insecurity.
Showcasing the three pillars of land-grant universities — research, education and outreach — the University of Arkansas Division of Agriculture and the Dale Bumpers College of Agricultural, Food and Life Sciences recently hosted a session of the week-long Engineering Summer Academy in collaboration with the University of Arkansas College of Engineering.
As part of the Engineering Summer Academy held on the University of Arkansas Fayetteville campus in late June, about two dozen high school students from across the nation explored the intersection of food science and engineering through hands-on activities, research demonstrations and interactions with faculty and students in the department of food science.
Some of the technologies and practical applications shown to the students included 3D food printing to encapsulate probiotics in microgel beads and anaerobic fermentation to produce plant-based egg and poultry meat substitutes.
“Food engineering is such an important part of food science and how we innovate with food,” said Craig Bacon, head of the department of food science. “Engineering helps eliminate inefficiencies, improve costs and deliver greater value to consumers. It also creates opportunities for product differentiation that consumers recognize as innovation.”
Rosa Buescher, student relations coordinator for the department of food science, said the education and outreach program strengthens the partnership and shared missions of the University of Arkansas and the Division of Agriculture to “inspire the next generation of leaders who will help advance Arkansas' economy, agriculture and quality of life.”
Adding value to agricultural products
Mahfuzur Rahman, an assistant professor of food science for the Division of Agriculture’s research arm, the Arkansas Agricultural Experiment Station, showed the students how plant-based protein from agricultural byproducts such as rice bran can be used to make alternative eggs and cheese.
Using ultrasonic waves, Rahman can also make a strong, water-repellent film from zein, a corn protein that is a byproduct of the corn milling process. The zein film resembles plastic, but is biodegradable, and could possibly be used to replace plastic straws.
Applying cold plasma — a state of matter found in the Northern Lights — to a film made from rice bran develops microscopic spikes that inhibit bacterial growth. Rahman said the film could be used as a chemical-free antibacterial medical bandage.
Addressing food insecurity
Rice, the primary staple food for more than half of the global population, is a focus of the department of food science because Arkansas typically grows about half of the rice in the United States.
During the tour, food science Ph.D. students Samuel Olaoni and Evans Owusu demonstrated how they use rice processing techniques to make rice cakes, which Griffiths Atungulu, a professor and agricultural engineer in the department of food science, said is an “exciting opportunity to add value to one of the state's most important crops while introducing consumers to new food products.”
Atungulu said that the research and outreach his team conducts with the Arkansas Rice Processing Program is geared to help both farmers and consumers.
“Rice is such an important commodity, and every single grain matters,” said Atungulu, who directs the Rice Processing Program for the experiment station. “Our research focuses on maximizing the value of every grain through sustainable and efficient processing that delivers high-quality products while benefiting consumers and our local growers here in Arkansas.
“In doing so, we are also helping address one of the world's most critical challenges — food insecurity. Here in Arkansas, one in four children experiences food insecurity, making our work even more meaningful,” he said.
Mycoprotein: A different kind of alternative
Sun Ferreira, an assistant professor and food processing engineer in the department of food science, showed the students how chemical- and enzyme-assisted aerobic fermentation is used to develop mycoprotein, a fungal protein like mushrooms that is grown in a tank or reactor instead of a solid substrate.
Mycoprotein is considered a “complete protein,” which means it contains adequate amounts of all nine essential amino acids, the building blocks your body cannot naturally produce but are vital for muscle repair, immune function and enzyme production.
The mycoprotein can be used to make vegan and vegetarian foods.
“This is not trying to replace egg and meat products, but to provide more choices,” said Suraj Kumar, a postdoctoral researcher in the department of food science.
Reimagining probiotics
Beneficial bacteria like Lactobacillus found in yogurt help digest food, produce vitamins and keep harmful bacteria under control. However, the hot and acidic environment in the human body diminishes the effectiveness of probiotics.
Le Que Anh Truong, a food science Ph.D. student, is working with Ali Ubeyitogullari, an assistant professor of food engineering, to research how 3D food printing technology can protect the probiotics in microgel beads made from seaweed extract and fruit pectin.
Their goal is to encase the probiotics in a pH-sensitive material that is resistant to the acidic environment of the stomach and then open later in the intestinal tract where the probiotics are more efficient.
Their study involves infusing microgel beads into yogurt and cookies to evaluate their viability during processing, storage and digestion. Sun-Ok Lee, a professor of nutrition in the department of food science, is also a collaborator on the research. Ubeyitogullari is part of both the department of food science and the department of biological and agricultural engineering in the College of Engineering.
Although a part of Bumpers College, the department of food science is the only department located off of the University of Arkansas campus. Located near the experiment station’s headquarters on Garland Avenue, the Division of Agriculture will soon begin construction of a new 62,000-square-foot Center of Excellence for Food Science and Innovation to house the department of food science.
To learn more about ag and food research in Arkansas, visit aaes.uada.edu. Follow the Arkansas Agricultural Experiment Station on LinkedIn and sign up for our monthly newsletter, the Arkansas Agricultural Research Report. To learn more about the Division of Agriculture, visit uada.edu. To learn about extension programs in Arkansas, contact your local Cooperative Extension Service agent or visit uaex.uada.edu.
About the Division of Agriculture
The University of Arkansas Division of Agriculture’s mission is to strengthen agriculture, communities, and families by connecting trusted research to the adoption of best practices. Through the Agricultural Experiment Station and the Cooperative Extension Service, the Division of Agriculture conducts research and extension work within the nation’s historic land grant education system.
The Division of Agriculture is one of 22 entities within the University of Arkansas System. It has offices in all 75 counties in Arkansas and faculty on three system campuses.
Pursuant to 7 CFR § 15.3, the University of Arkansas Division of Agriculture offers all its Extension and Research programs and services (including employment) without regard to race, color, sex, national origin, religion, age, disability, marital or veteran status, genetic information, sexual preference, pregnancy or any other legally protected status, and is an equal opportunity institution.
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Media Contact:
John Lovett
U of A Division of Agriculture
Arkansas Agricultural Experiment Station
(479) 763-5929
jlovett@uada.edu