Research Projects (Current and Past)
- Value addition to Underutilized Fish/Meat Resources
- Natural additives in Meat Product formulations
- Reducing the use of nitrites in cured meats
- Microbiological profile and safety of vended ready-to-eat meat products
- Slaughter Operations, Animal Welfare and Meat Quality
- Food Quality and Safety
- Meat Processing and Innovative Product Development
- Texture Profile and Sensory Evaluation of Ready-to-eat Meats