Due to a clearer understanding of the relationship between food and health, urbanization, increase of the working population and changes in life style, there has been increasing demand for food products with high safety, nutritional value, sensory quality and storage stability. In this respect, we are conducting researches in various fields of  food science and technology to meet the needs of food industry, government and general public.  The research areas of the department includes:

  • Microbial metabolites

  • New product development

  • Functional foods

  • Mycotoxins (Aflatoxin, Ochratoxin etc.)

  • Food contaminants (Heavy metals, Agricultural drug residues, Hormones etc.).

  • Food Additives (Antioxidants, Emulsifiers, Colorants etc.)

  • Food Processing Technologies (Cereal, dairy, oil&fat, fruit and vegetable etc.)

  • HACCP system applications and quality assurance systems in food industry

  • Food Packaging – Modified Atmosphere Packaging

  • Sensory Analysis of Foods

  • Microbiological analysis

  • Rheology and food texture

  • Shelf life of foods

  • Nanotechnology 

  • Healthy components and antioxidant capacities of foods

  • Novel food processing technologies (Food irradiation, UV, ultrasound, ozone, magnetic filed, microwave, modified atmospheres)