Research Areas
Faculty research areas include:
Food Chemistry
- Analytical chemistry with applications in food composition, flavor chemistry and the influence of food ingredients on quality attributes of foods.
Food Analysis
- Novel instrumental methods for the characterization of safety and quality attributes of agricultural and food products, computer vision development for food quality evaluation.
Food Microbiology
- Biochemical and genetic analysis of enzyme systems influencing microbiological activity, applications of rDNA techniques.
Food Engineering and Process Control
- Food processing and preservation, processing of grain-based foods, new uses of agricultural materials and biomechanics, food extrusion, process design and development; food process control and automation.
Functional Foods
- New applications of phytochemicals and other bioactive compounds to enhance food quality and human health; processing technologies to improve consumer acceptability of health-promoting foods, functional food components in chemoprevention and cardiovascular health.
Meat Science and Processing Technology
- Restructured or low-fat meat products, supercritical fluid extraction and meat extrusion, enhancing the efficiency and quality of red meat through livestock production practices and meat processing technologies.
