AI-Powered research collaboration with PepsiCo helps improve corn chip quality and consistency.
The University of Minnesota's Department of Agronomy and Plant Genetics is using machine-learning technology to improve the quality and consistency of corn-based foods, including corn chips. Led by Professor Candice Hirsch, the research team is collaborating with PepsiCo to better understand how corn characteristics affect food processing and product performance.
A major focus of the research is masa dough, which is used to make products such as corn chips. Produced through the nixtamalization process, the dough's moisture content plays an important role in product texture, flavor, nutrition, and manufacturing efficiency.
To improve accuracy in production, Hirsch and her team developed CHIP-NCM, a machine-learning model that predicts masa dough moisture levels from scans of raw corn grain. The technology allows manufacturers to make processing adjustments before production begins, helping improve efficiency and reduce waste.
The project is part of a long-term partnership between the University of Minnesota and PepsiCo aimed at improving corn traits and developing new technologies for the food industry. Researchers believe the system can help create more consistent products while improving manufacturing outcomes.
Beyond food production, the team is working to improve the genetics and resilience of corn. Researchers are studying ways to develop varieties that can better withstand environmental stresses while maintaining the qualities needed for a wide range of commercial applications.
Corn plays a role in numerous products beyond food, including personal care items, clothing, footwear, diapers, and household goods. This makes improving corn performance and sustainability important across multiple industries.
Students are heavily involved in the research through hands-on laboratory and field experiences. These opportunities help them build skills in genetics, crop science, data analysis, and experimental design while preparing for careers in agriculture and industry.
Through collaboration between researchers, students, and industry partners, the University of Minnesota is advancing innovations that can improve food production, reduce waste, strengthen crop resilience, and support the future of sustainable agriculture.
Photo Credit: Pexels - Tima Miroshnichenko