​Research specialties in food process engineering area with the emphasis on dairy and cereal quality aspects including functionality, processing efficiency, safety, process sustainability and by-product utilization. Current research is directed toward application of added value product development such as NaCl reduction and its impacts in cheese and fermented food functional characteristics and the use of fat replacements in dairy products.

Research interests also include the use of edible and biodegradable polymers, carriers of antioxidants, antimicrobial, color, and flavor compounds in various food applications. Rheology and Sensory aspects of foods are also of my interests and expertise. Current research focuses on better understand consumer perception of food products attributes, predicting consumer and trained panelist's sensory perception through the use of various instruments. Has an extensive experience in food physicochemical properties including textures, ingredient functionality, viscoelastic and sensory properties. Has a wide experience in the use of Non-destructive instruments and modeling techniques for predicting food physicochemical properties.