Research program focused on applied research to add value and safety to agricultural commodities with an emphasis on small scale processing. Adding value implies increasing profitability, improving quality and/or increasing health benefits. Currently we are developing better processing techniques that increase the value of plant-based foods. We also study the factors that affect the safety of specialty foods manufactured by small-scale processors. We evaluate methods to provide comprehensive support to food entrepreneurs to create an optimized system for university-based centers. The research complements my extension responsibilities focused on directing a premier program to support food entrepreneurship in the Northeast by providing comprehensive assistance to start-up and established food ventures.