Research Areas

 

  • Improvement of post harvest technology and food production (cereal, milk, meat, marine and fresh water products, alcoholic beverage, patisseries, fruits and vegetables, etc.)

  • Value added to agricultural and food processing by-products.

  • Investigation and development of evaluative method to ensure food safety

  • Exploration of antimicrobial and antioxidation activity of bioactive compounds from plants and microorganisms for food quality and food safety.

  • Development of functional foods and beneficial microorganisms (probiotics) for human, animal and aquaculture feedings.