**AWARDS ISSUED PRIOR TO JANUARY 20, 2025, WERE FUNDED UNDER PREVIOUS ADMINISTRATIONS AND MAY NOT REFLECT THE PRIORITIES AND POLICIES OF THE CURRENT ADMINISTRATION.** FOOD DEHYDRATION IS ONE OF THE OLDEST FOOD PRESERVATION TECHNIQUES. THROUGH THE REMOVAL OF MOISTURE FROM FOODS, IT IS POSSIBLE TO SUBSTANTIALLY DELAY OR EVEN ELIMINATE THE PHENOMENA AND AGENTS THAT CAUSE FOOD SPOILAGE AND DETERIORATION. IN ADDITION, REMOVING MOISTURE FROM FOODS FACILITATES STORAGE AND TRANSPORTATION OF THE DEHYDRATED FOOD PRODUCTS DUE TO THE VOLUME AND MASS OF WATER REMOVED. THESE ARE PROBABLY THE MAIN REASONS THAT MAKE FOOD DEHYDRATION ONE OF THE MOST EFFECTIVE AND EMPLOYED FOOD PRESERVATION METHODS. HOWEVER, IT ALSO POSSESSES SOME DISADVANTAGES. THERE ARE MULTIPLE FOOD DEHYDRATION TECHNIQUES, AND THE MAJORITY REQUIRE HIGH CONSUMPTION OF ENERGY AND RESULT IN THE LOSS OF NUTRITIONAL QUALITY AND SENSORY ATTRIBUTES IN THE DEHYDRATED FOODS. IN THIS PROJECT, WE WILL EVALUATE AND OPTIMIZE THE USE OF ULTRAVIOLET (UV) LIGHT AS A NOVEL AGENT TO DEHYDRATE FOODS. UV LIGHT CAN BE DIVIDED IN 3 SUBTYPES: A, B AND C. TYPES B (UV-B) AND C (UV-C) ARE NORMALLY ABSORBED BY THE OZONE LAYER WHEN THEY COME FROM THE SOLAR IRRADIATION. TYPE A (UV-A) CROSSES THE OZONE LAYER AND IMPACTS ON THE EARTH'S SURFACE. IN CONTRAST TO UV-B AND UV-C, UV-A LIGHT IS NOT AS HARMFUL TO HUMANS, AND IS ABLE TO MORE DEEPLY PENETRATE THE OBJECTS IT IMPACTS. IN ADDITION, UNLIKE THE OTHER 2 SUBTYPES, IS LESS LIKELY TO DEGRADE NUTRIENTS IN FOODS. THE USE OF UV LIGHT (MOSTLY UV-C) IS APPROVED BY THE FDA TO ELIMINATE SPOILAGE AND PATHOGENIC MICROBES IN FOODS. UV LIGHT IN GENERAL OFFERS SEVERAL ADVANTAGES, SUCH AS A LOW INSTALLATION AND MAINTENANCE COST, AS WELL AS LOW ENERGY CONSUMPTION. THESE REASONS MAKE UV-A LIGHT A SUITABLE AIDE FOR FOOD DEHYDRATION, WHICH HAS BEEN CONFIRMED BY PRELIMINARY WORK IN OUR LABORATORY. IN THIS PROJECT, WE WILL OPTIMIZE THE PROCESS OF UV-A LIGHT DEHYDRATION AND EVALUATE ITS EFFECT IN IMPORTANT PARAMETERS SUCH AS ENERGY CONSUMPTION, MICROBIAL LEVELS, NUTRIENT RETENTION AND SENSORY QUALITY ATTRIBUTES.