BARBECUE KEBAB SKEWERS CONSIST OF VARIOUS MEAT CHOICES INCLUDING CHICKEN, LAMB, PORK OR SEAFOOD, AND VEGETABLES SUCH AS ONION AND PEPPER. TRADITIONALLY, MANUAL KEBAB-MAKING IS A TIME-CONSUMING AND LABOR-INTENSIVE PROCESS, AND SEMI-AUTO KEBAB PRODUCTION SYSTEMS ALSO REQUIRE TWO MANUAL PROCESSES: ALIGN THE SMALL MEAT AND VEGETABLE PIECES INTO LINES FOR SKEWERING OPERATIONS; SUPERPOSE THE LARGE PIECES OF MEAT AND VEGETABLES THEN DO SKEWERING AND CUTTING OPERATIONS. FULLY AUTOMATED KEBAB PRODUCTION ALSO HAS ISSUES, LIKE HIGH MANUFACTURING COST AND HIGH ERROR RATE. ADDITIONALLY, AS A COMMON INGREDIENT OF KEBAB PRODUCTS, SHRIMP (C-SHAPE) CANNOT BE HANDLED AND FED BY CURRENT PRODUCTION SYSTEMS FOR SKEWERING OPERATIONS. IN THIS PROJECT, A NOVEL FULLY AUTOMATED HANDLING AND FEEDING SYSTEM FOR KEBAB PRODUCTION WILL BE DEVELOPED TO PREPARE AND CONNECT THE SKEWERING OPERATIONS TO ESTABLISH UNATTENDED KEBAB PRODUCTION LINES. MULTIPLE HANDLING AND FEEDING SYSTEMS CAN BE ARRANGED TO PRODUCE DIFFERENT KEBABS WITH VARIOUS MEAT, SEAFOOD, AND VEGETABLE COMBINATIONS. A SET OF DESIGN THEORIES, OPERATION ALGORITHMS, AND PREDICTIVE MODELS FOR OPTIMIZING THE PRODUCTION EFFICIENCY WILL BE DEVELOPED FOR DIFFERENT PRODUCTION SCALES TO FULFILL THE CRITICAL KNOWLEDGE GAPS REGARDING THE SINGULATION AND ALIGNMENT OF DIFFERENT FOOD ITEMS. WITH APPROPRIATE ADJUSTMENTS, THIS TECHNOLOGY CAN BE ALSO APPLIED TO KEBAB PRODUCTION OF ALL THE U.S. MEAT AND SEAFOOD SPECIES. IT ALSO OPENS UP NEW OPPORTUNITIES AND DIRECTIONS TO RETHINK ALTERNATIVES FOR OTHER INDUSTRIES RELATED TO SORTING AND HANDLING PROCESSES.