Research

• Technology Developments for Preparation of Low Cost Non-Dairy Food Products Enriched in Health-Benefit Ingredients
• Microbial fermentation process for production, characterization and application of valuable food ingredients such as structured lipids, food enzymes, biocolors
• Utilization of food/agricultural wastes for the production, characterization and application of value added products
• Food NanoTechnology
• Quality assessment and Food Safety
• Food Product Development
• Food Extrusion Technology
• Food Analysis