Research
Currently, faculty members are 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.