Food and nutritional chemistry, with emphasis on bioactive compounds and effects of processing.

Functional food and nutraceutical development using local and underutilized ingredients.

Food safety and quality systems, including ISO 22000, FSSC 22000, and HACCP implementation.

Molecular food composition analysis to support global food databases and health research.

Nutrition-sensitive food systems and their role in improving public health.

Sustainable food systems, value addition, and food loss reduction.

Capacity building for SMEs in food safety and quality management.