Research and/or Extension Activities:
Areas of research interest include: 1) Functional ingredients in foods, particular interests include phytochemicals extraction, purification, identification, bioactivity assay (antioxidant, antimicrobial/antibiofilm, anti-obesity, inhibiting acrylamide or lipid oxidation, etc.), encapsulation, and their applications in food products. 2) Advanced instrumental analysis such as spectroscopy, chromatography, scanning electron microscope, color analysis, and the application of these techniques to solve food science problems. 3) Value-added products development from the by-products of agricultural commodities, and their economic evaluation.
