Main Research Themes
  • Food Quality and Safety [FoQuS] Design
  • Food Reformulation Engineering as Sugar Reduction Tool
  • Flavor Design with Innovative Processing Technologies
  • Alternative Proteins Sources for Sustainable Food Production
Food Processing and Products
  • Thermal Processing [Snack Foods, Fried, Baked and Roasted Foods]
  • Fermentation [Bread, Beer, Wine, and Yoghurt]
  • Hidden Food Processing [in vitro Digestion of Foods]
  • Tea, Coffee, and Cocoa
  • Minimal Processing [Fresh Cut Fruits and Vegetables, Fruit Juices, Dried Fruits]
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
  • Dietary Antioxidants
  • Phenolic Compounds
  • Dietary Fibers
Food Analysis  
  • Liquid Chromatography
  • Gas Chromatography
  • Mass Spectrometry
  • Computer Vision Based Color Image Analysis
  • Physical Structure Analysis