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.