Effects of food processing on chemical hazards in foods including food allergens, mycotoxins and bacterial toxins, their detection and methods to reduce the potential risks/hazards in processed foods.
Developing novel food processing technologies using thermal and non-thermal (high pressure, PEF, ultrasound) techniques for detection and inactivation of high risk microbial contamination in perishable fruits and vegetables to improve food safety.
Developing processing methods, extraction techniques and bioprocessing to develop value-added products with enriched bioactive compound