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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