Dr. Erik Bardy does research in electrohydrodynamics that involves
the use of an electrostatic field to enhance drying rate and energy
efficiency in forced convective drying of food. The research is done in
conjunction with the Department of Food Process Engineering at ONIRIS in
Nantes, France - a university that focuses on food science engineering
and veterinary science and is an affiliate of the University of Nantes.
Current research involves students conducting experiments and processing
data with the intent of presenting the work at a professional
conference with a paper proceeding publication.