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- 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.
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