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a. Food Processing Technologies

• Development of food processing Technologies and improving their qualities.
• Pilot scale production
• Non-thermal food processing technologies
• Food quality and safety
• New product formulation development
• Mathematical modeling and process optimization
• Application of non destructive techniques to foods (e-nose, image analysis etc…)
• Alternative decontamination technologies

 

 

 

b. Food Science

• Food Enzymes
  
• Chemical, physical and sensory characterization of foods
  
• Authenticity and traceability in foods
  
• Food contaminants and Residues
  • Pesticide Residues in Foods
    
  • Veterinary Drug and Hormone Residues in animal products
    
  • Environmental contaminants and process related residues in foods
    
  • Food contaminants (Mycotoxins etc.)
    
  • Heavy metal

   

   

 

• Chemical risk assessment in foods
  
• Development of analytical methods
  
• Reference materials for the food analysis, proficiency testing and method validation

 

 

 

 

 

 

c. Food preservation and Packaging

• Determination of the processing, packaging, transportation, and storage conditions of the food products in the cold chain system including traceability
• Modified atmosphere packaging(MAP), controlled atmosphere storage (CA)
• Improvement of quality and safety of minimally processed foods
•  Development of new packaging technologies (active, intelligent, nanotechnology) and their applications
• Determination of the specific migrants from the food contact  materials into the foods