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.
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