Faculty members are currently engaged in research in several areas including:

  • Biotechnology

  • Bioprocessing and separation

  • Catalysis

  • Characteristics of food and food products

  • Computational chemistry

  • Drugs and nutraceutical delivery

  • Food and protein chemistry

  • Food safety assurance

  • Hazardous waste

  • Innovative/novel food processing

  • Liquid chromatography

  • Molecular diagnostics

  • Nanocomposites, nanodiagnostics, nanoporous materials

  • Organic synthesis of biological compounds, polymers, preservation technologies, sensory evaluation of food and food products

  • Surface chemistry

  • Tissue engineering

  • Utilization of seafood byproducts.