My areas of research interest are focussed on food chemistry/biochemistry with emphasis on bioactives from plant, animal and other sources. Nutraceuticals, functional foods and dietary supplements constitute the core of this programme and these include phenolics and polyphenolics, antioxidants, omega-3 and other specialty oils, lipid oxidation, natural antioxidants, protein hydrolysates and biopeptides, lipid biotechnology, bioactives in health promotion and disease risk reduction, seafoods (fish, shellfish, marine mammals), algae and aquaculture, by-product utilization and process induced chemical changes in foods.