​We are a focused research group dealing with connecting functional characteristics of food to its sensory acceptability and preference. The group research emphasis mainly on dairy and cereal quality aspects including functionality, processing efficiency, safety, process sustainability and by-product utilization. Our research interests include the use of edible and biodegradable polymers, carriers of antioxidants, antimicrobial, color, and flavor compounds in various food applications. Rheological aspects of foods are also of our interests and expertise.​