Optimization of sensory and nutritional quality and shelflife of processed food products
Application of biotechnology to improve quality of processed food products
Computer simulation and modeling for prediction of food quality Attributes based on process conditions
Development of biological and chemical time-temperature indicators and markers (TTIs) for predicting the adequacy of food pasteurization and non-thermal food treatments
Food engineering mathematical description of biological processes during processing and storage
Evaluation of microbial safety of food products as related to thermal and non-thermal processing and storage conditions.
