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.