Research

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.