Food Sciences Research Group, where innovation meets sustenance to address challenges in the realm of food production, safety, and nutrition. Our multidisciplinary team of researchers investigates various aspects of food science, including food chemistry, microbiology, food engineering, and sensory evaluation. Through rigorous experimentation and collaboration with industry partners, we strive to develop safer, more nutritious, and sustainable food products and processes, contributing to the health and well-being of consumers worldwide
Current Research Areas
| Aflatoxin risk factors, health outcomes and novel control approaches |
| Quantivative microbial and chemical risk and exposure assessment |
| Predictive microbiology |
| Modeling food security in the range lands |
| Food safety management systems and contextual pressure diagnosis |