My research areas/ themes of interest include:

Food Chemistry – characterization of food materials/ products regarding physicochemical/ nutritional quality; bioactive properties; ingredient functionality; chemical safety and stability status per processing/ storage.

Food Microbiology and Fermentation – microbial biodiversity, safety, and quality of foods; identification/ characterization of starter cultures for indigenous fermented food and beverages; fermentation process optimization; microbial bioconversion (SSF technology) of food ‘wastes’/ underutilized agricultural industrial byproducts/ residues into value-added products, including edible mushrooms, improved feed material).