(Photo L-R) Drs. Zhigang Xiao, Ernst Cebert, Florence Okafor, Qunying Yuan, Xinhua Xiao
Alabama A&M University (AAMU) researchers have been awarded a $797,046 grant from the Department of Defense (DoD) to acquire a state-of-the-art Scanning Electron Microscopy-Energy Dispersive Spectroscopy- Electron Beam Lithography (SEM-EDS-EBL) system. This advanced equipment will allow us to examine the microstructures of electrical devices and biological materials at nanometer level. It will significantly enhance research in nanotechnology, biology, electrical engineering, and environmental sciences, with important implications for both military and civilian applications.
Lead Researchers and Project Goals
Dr. Qunying Yuan, Associate Professor in the Department of Biological Sciences, serves as the Principal Investigator for the project. The team of Co-Principal Investigators include Research Associate Professor Dr. Ernst Cebert; Professor of Microbiology Dr. Florence Okafor; Professor of Electrical Engineering Dr. Zhigang Xiao; and Assistant Professors of Electrical Engineering and Computer Science, Dr. Shujun Yang, and Research Scientist
of Natural Resources and Environmental Sciences, Dr. Xinhua Xiao.
“This one-year grant will allow us to acquire an advanced SEM-EDS- EBL system equipped with a super hybrid lens, enabling us to push forward multidisciplinary research at AAMU,” said Yuan. “It will open new doors in
fields like electrical engineering, biology, plant science, and environmental science, all with potential military applications.”
Impact on Research
The acquisition of the SEM-EDS-EBL system is poised to make a substantial impact across several research fields at AAMU, particularly in:
1. Food Protection and Safety: Researchers hope to optimize microbial synthesis of selenium nanoparticles for their application in food protection and test the potential of selenium nanoparticles in protecting and stabilizing food quality to generate information regarding the effects of selenium nanoparticles on protecting food quality and increasing food safety.
