COLD ATMOSPHERIC PRESSURE PLASMA (THE FOURTH STATE OF MATTER) HAS SHOWN EFFECTIVENESS IN FOOD DECONTAMINATION DUE TO THE PRESENCE OF REACTIVE SPECIES WITHOUT LEAVING CHEMICAL RESIDUE. OUR TEAM HAS DEVELOPED CONFORMABLE SURFACE DIELECTRIC BARRIER DISCHARGES (SDBD) ELECTRODES FOR IN-PACKAGE PLASMA APPLICATION THAT REQUIRE LESS ENERGY INPUT. OUR GOAL IS TO EXPAND THIS TECHNOLOGY BY DEVELOPING AND TESTING COST-EFFECTIVE AND ENERGY-EFFICIENT SDBD PLASMA TECHNOLOGY, EXPANDING OUR PREVIOUS WORK TO DIVERSE APPLICATIONS IN FOOD PROCESSING. WE WILL CREATE DIFFERENT PLASMA ELECTRODES AND TEST THEIR EFFICACY IN IMPROVING SAFETY, QUALITY, SHELF-LIFE, AND NUTRIENTS IN DIFFERENT FOODS (FRESH PRODUCE, POWDERED FOODS, DELI MEAT, FRESH BAKERY) AND SAFETY IN FOOD-CONTACT MATERIALS (STAINLESS STEEL COUPONS, BOTTLE CAPS). A LOW-COST POWER SUPPLY WILL BE DESIGNED, AND THE ELECTRODES' PERFORMANCE WILL BE OPTIMIZED THROUGH PLASMA CHARACTERIZATION, FEEDING INFORMATION BACK TO THE DESIGN. THROUGHOUT THE PROJECT, AN INDUSTRY ADVISORY BOARD WILL BE ENGAGED TO PAVE THE WAY FOR FOOD PROCESSING COMPANIES TO ADOPT THIS TECHNOLOGY.THE COMPLEMENTARY SKILLS OF OUR RESEARCH TEAM (FOOD SCIENTISTS, FLEXIBLE ELECTRONIC ENGINEERS, AND PLASMA ENGINEERS) WILL ENSURE THE SUCCESSFUL EXECUTION OF THIS PROJECT AND PROVIDE A CONVENIENT AND RESIDUE-FREE APPROACH TO FOOD PROCESSING.