Main Research Themes

• Food Quality and Safety [FoQuS] Design
• Food Reformulation Engineering as Sugar Reduction Tool
• Flavor Design with Innovative Processing Technologies
• Alternative Proteins for Sustainable Food Production

Food Processing and Products

• Thermal Processing [Snack Foods, Fried, Baked and Roasted Foods]
• Fermentation [Bread, Beer, Wine, Yoghurt, Cheese, Olive, Cocoa]
• Bioprocessing: Sprouting, Germination [Cereals, Legumes]
• Hidden Food Processing [in vitro Digestion of Foods]
• Minimal Processing [Fresh Cut Fruits and Vegetables, Fruit Juices, Dried Fruits]
• Brewing [Tea, Coffee]

Chemical Reactions

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

Food Constituents  

• Maillard Reaction Products
• Thermal Process Contaminants
• Flavor Compounds
• Neuroactive Compounds
• Bioactive Compounds
• Dietary Antioxidants
• Dietary Fibers
• Fiber-Bound Antioxidants

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