Areas of research
The primary research areas in the Food and Health Research Centre are as follows:
Bio-prospecting from dairy, marine, brewing, fruit and vegetable industries
FermentationandBio-prospectingofbioactive ingredients
Genetic diversity
Quality and nutritional characteristics
Shelf-life extension
Applied Modelling for process optimisation
Sensory analysis and consumer evaluation, processing and product innovation
Molecular Gastronomy
Cereal and baking technology
Qualitative and quantitative environmental and nutritional health risk assessment and management
Novel and natural antimicrobials and technologies
Metabolicprofiling,hyperspectral imaging,sensordesign
Carbohydrate synthetic chemistry and enzymatic biosynthesis
Molecular enzymology
Process engineering
Interactions with functional ingredients
Status and evidence based solutions at demographic level
