Understanding mechanism and kinetics of enzymatic and chemical reactions related to food quality and nutrition.
Evaluation of process impact on stability and functionality of quality and health related food compounds.
Tailoring food materials and ingredients with specific targeted properties/functionalities.
Effect of food matrix on bioaccessibility of bioactive compounds.
Fruit and vegetable processing and preservation.
Food processing technology: thermal processing, combined high pressure and temperature technology, pulsed electric field.
Kinetic modeling for design, evaluation and optimization of food preservation processes