Developing predictive capabilities to design food processes by understanding the underlying physical and chemical mechanisms. The goal of our research is to improve food processing operations that result in obtaining improved quality attributes of processed foods. Using mathematical models, we simulate a given process with the aid of computer-aided approaches. Simulations, in turn, are used in developing processes and equipment that is most suitable for a given objective. Using this approach we have studied a wide range of food processes including drying, frying, contact-heating, freezing, chilling, and thawing in reference to fruits and vegetables. A current project is aimed at designing new generation of packaging systems that will ensure uniform cooling of berry fruits and minimize spoilage. This project involves use of particle imaging velocimetry to track air flow in packages and employ computational fluid dynamics to develop computer-aided models of fluid flow and heat transfer. In another project, we are constructing a scaled-down version of fruit and vegetable processing system for use in small-scale operations. The quality and safety of the processed product is a key focus in this project.