Dr. Mary-Grace Danao

Research Associate Professor
244 Food Innovation Center
Lincoln, NE 68588-6206

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Faculty Profile


Research interests are in the broad area of food and bioprocess engineering focusing on value-added processing, storage and transportation of food and agricultural commodities, and developing novel methods, techniques, and procedures for evaluating and characterizing food products for quality control and safety assurance.


  • B.S. Agricultural and Biological Engineering, University of Florida
  • M.S. Biosystems and Agricultural Engineering, University of Kentucky
  • Ph.D. Biosystems and Agricultural Engineering, University of Kentucky

Teaching and/or Extension Activities

  • BSEN 446 – Unit Operations of Biological Processing


  • Danao MC, Zandonadi RS, and Gates RS. 2015. Development of a grain monitoring probe to measure temperature, relative humidity, carbon dioxide levels and logistical information during handling and transportation of soybeans. Comput. Electron. Agr. 119:74-82. DOI: 10.1016/j.compag.2015.10.008.
  • Williams  DA, Danao  MC,  Rausch  KD,  Paulsen  MR, and Singh V. 2015. Variability  in  composition  of botanical fractions of Miscanthus x giganteus and their blends. Biofuels. DOI: 10.1080/17597269.2015.1050641.
  • Li J, Danao MC, Chen SF, Li S, Singh V, and Brown PJ. 2015. Prediction of starch content and ethanol yields  of  sorghum  grain  using  Fourier  transform  near  infrared  spectroscopy. J. Near Infrared Spec. 23(2): 85-92. DOI: 10.1255/jnirs.1146.
  • Chen  SF  and  Danao  MC. 2015. Modeling  the equilibrium  moisture  content  (EMC) of miscanthus, miscane, energy cane, and energy sorghum. Fuel 147:18-26. DOI: 10.1016/j.fuel.2015.01.021.
  • Plumier BM, Danao MC, Rausch KD, and Singh V. 2015. Changes in unreacted starch content in corn during storage.  J. Stored Prod. Res. 61:85-89. DOI: 10.1016/j.jspr.2014.11.006.