Ongoing Research on Cereal and Dairy Quality
Our team is conducting in-depth studies on improving the processing efficiency, functionality, and safety of cereal and dairy products, with a focus on sustainability and by-product utilization.

Development of Biodegradable Food Packaging
We are exploring innovative uses of edible and biodegradable polymers to enhance food preservation by incorporating natural antioxidants and antimicrobials, contributing to more sustainable packaging solutions.

Consumer Sensory Perception Studies
Our current project involves predicting consumer sensory responses using advanced instruments and sensory panels, aiming to bridge the gap between subjective consumer experiences and objective food quality measurements.

Collaborative Workshops and Seminars
The group recently hosted a workshop on sustainable food processing technologies and innovative uses of food by-products. Our next seminar will focus on the role of biodegradable polymers in food packaging.

Publication of Key Findings
Recent findings from our sensory evaluation studies and food engineering research have been submitted for publication in leading food science journals, highlighting advancements in consumer perception analysis and food safety improvements.