Research Experience/technical expertise
Whole grains, healthy, and functional foods
Biosensing and non-destructive analytical techniques
Structure-function relationships
Heat and mass transfer in foods
Non-thermal pasteurization of foods
Mass cultivation and utilization of microalgae
Biofuels and bio-materials
Product evaluation and optimization
Food polymer science and water-solid interactions
Unit operations in food and biological processing
Biomass conversion
Catalytic synthesis and upgrading
Instrumental and sensory evaluation of food products
MRI, NMR, textural profile analysis, X-ray micro-analysis, and microscopy of foods
Machine vision, neural networks, and image processing
Air and water pollution control using non-thermal plasma and ozone technologies
Teaching Experience
Principles of Food Engineering (BBE 4723/5723)
Managing Water in Food and Biological Systems (BAE 8703)
Cereal Beverages in AACC short course "Asian Food Technology" (US, 1996)
Food Processing Technologies (SCAU, 1986-1990)
Preservation and Processing of Fruits and Vegetables (SCAU, 1986-1990)
Renewable Energy Technology (BBE 4733)
Biological Processing Engineering (BAE 4713)
