•Research is aimed at identifying suitable materials for the development of new or alternative packaging approaches for employing the concept of 'Active Packaging'.
•The influence of frying process conditions and breading formulations or coatings on the changes affecting a product's quality (coating adhesion, coating pickup, oil uptake, surface color, texture) are being studied.Bacterial stress response
•Strategies are being developed and examined for improving the frying life of oil and improving the quality of fried products.
•Mathematical models for describing package and food interactions as pertinent to 'Active Packaging' are being developed