Main Research Themes

• Food Quality and Safety Design
• Reformulation Engineering
• Natural Flavor Generation
• By-Product Valorization
• Plant Proteins

Food Processing Technologies

• Thermal Processing [Snack Foods, Fried, Baked and Roasted Foods, Coffee]
• Bioprocessing [Germinated/Sprouted Cereals and Legumes]
• Fermentation [Traditional Foods, Bread, Beer, Wine, Yoghurt, Cheese, Tea, Cocoa]
• Minimal Processing [Fresh Cut Fruits and Vegetables, Fruit Juices, Dried Fruits]

Chemical Reactions in Food

• Maillard Reaction
• Sugar Decomposition Reactions
• Lipid Oxidation Reactions
• Multi-Response Kinetic Modelling

Food Quality and Safety Related Compounds  

• Maillard Reaction Products
• Thermal Process Contaminants
• Dietary Fiber Bound Phenolic Compounds
• Amino Acid and Fatty Acid Derived Neuroactive Compounds

Food Analysis  

• Liquid Chromatography
• Ion Chromatography
• Preparative Liquid Chromatography
• Gas Chromatography Olfactometry
• High Resolution Orbitrap Mass Spectrometry
• High Resolution Time of Flight Mass Spectrometry
• Computer Vision Based Color Image Analysis
• Physical Structure Analysis
• Sensory Analysis