Research Areas of the Department
1- Utilization of various dispersions (such as emulsions, gels, sols, and foams) for micro- and nanoencapsulation and targeted delivery of bioactive components, including nutrients and health-enhancing compounds, antimicrobial agents, enzymes, and probiotics.
2- Utilization of various biopolymers (proteins and polysaccharides), either directly or modified, as enhancers of sensory attributes or nutritional/health-promoting properties of food, fat replacers, encapsulants, etc.
3- Design and optimization of formulations for functional, dietetic, and fortified food products and evaluation of their quality characteristics.
4- Development of biodegradable, active, and intelligent packaging films and coatings to enhance the shelf-life and safety of food products.
5- Extraction, identification, and investigation of the properties of bioactive compounds from various sources and evaluation of their potential for improving food quality.
6- Application of novel food processing and preservation technologies (such as ultrasound waves, ohmic heating, etc.).
7- Utilization of agricultural and food waste and by-products for conversion into value-added products.
8- Application of microorganisms and enzymes in the production and improvement of food products.
2- Utilization of various biopolymers (proteins and polysaccharides), either directly or modified, as enhancers of sensory attributes or nutritional/health-promoting properties of food, fat replacers, encapsulants, etc.
3- Design and optimization of formulations for functional, dietetic, and fortified food products and evaluation of their quality characteristics.
4- Development of biodegradable, active, and intelligent packaging films and coatings to enhance the shelf-life and safety of food products.
5- Extraction, identification, and investigation of the properties of bioactive compounds from various sources and evaluation of their potential for improving food quality.
6- Application of novel food processing and preservation technologies (such as ultrasound waves, ohmic heating, etc.).
7- Utilization of agricultural and food waste and by-products for conversion into value-added products.
8- Application of microorganisms and enzymes in the production and improvement of food products.
