Kris A. Berglund University Distinguished Professor (b. 1955). B.S. (Ag. Eng.),1977, University of Illinois at Urbana-Champaign; M.S. (Chem. Eng.), 1980, Colorado State University; Ph.D. (Chem. Eng.), 1981, Iowa State University. Process analytical chemistry, Bioprocess development and optimization, Industrial chemistry. 517-353-4565 berglund@msu.edu

Crystal Engineering. Many food and pharmaceutical products are desired in a crystalline form and the size, shape, polymorph, state of hydration, and composition of the crystalline state must be controlled. We employ a number on line, real time analytical techniques, including Raman and ATR-FTIR spectroscopies, to monitor and control crystallization processes in real time. Previously, we developed a sodium free salt substitute in a crystalline form and we are currently working on pharmaceutical crystallization. We have industrial collaborations with companies that produce bioactive products and equipment manufacturers that produce process anlyzers

Distilled Beverage Technology. Fruit brandies, e.g. cherry, pear, apple, peach, have long been produced in Europe. Until very recently, little production has taken place in the U.S. We are working with the Michigan wine industry and commodity groups to develop distilled fruit beverages as a new outlet for use of surplus fruit. Our work is centered on control of regulated compounds (methanol and urethane) and stabilization of color in the final product. To these ends, we conduct fermentation, distillation, and aging studies coupled with a wide range of analytical techniques including, GC, HPLC, and GC/MS. In addition, we are conducting studies on use of fruit brandies for extraction of flavors and colors from fruit for production of all fruit, fruit extracts.

Recovery and Value Added Processing of Fermentation Derived Compounds. Overproduction is a major challenge to the economic survival of agriculture in the U.S. and Europe. The use of agricultural raw materials for production of chemicals is an attractive alternative use. The use of fermentation processes to produce chemical intermediates is aone possibility; however, there is a limit to the number of compounds that can be economically produced by large scale fermentation. Our work is based on use of a small number of platform molecules that have attractive large scale economics, including succinic acid, lactic acid, and amino acids, to produce biobased monomers and polymers. We employ novel separation systems, homogeneous catalysis, heterogenous catalysis, and polymerization to achieve our goals of new product development. Currently, we are working on novel deicing chemicals, food ingredients, dietary supplements, detergent builders, and chelators.

Representative Publications