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When heated, food undergoes complex processes that create flavours, colours, and sometimes harmful chemicals. Our researchers study these processes at the molecular level to enhance the aroma while reducing the creation of toxic substances. They're examining how different ingredients interact to improve the taste and overall appeal of food, with the goal of creating better recipes and food products.

Research in this field focuses on how different methods of processing food鈥攂oth heat-based and other techniques鈥攁ffect food safety and quality. It also looks at how to develop, test, and improve these processes, as well as finding alternatives to plastic packaging that can't be broken down. The goal is to improve food quality and create more sustainable packaging solutions.

New insights into chemical and physical changes during processing are now possible through the exploration of food systems by spectroscopic, mass spectrometric, and hyperspectral imaging techniques. New methods are developed based on these innovative methodologies for food authentication and quality assessment.

Studies under this theme are aimed at developing sustainable alternatives for current agricultural practices to address local and global challenges. Specifically, our researchers are working on reducing the problems caused by rising antibiotic resistance and the use of harmful chemicals in agriculture by developing more environmentally friendly solutions that use biological methods.

Food biotechnology research focuses on using biological processes to create functional ingredients and health-promoting products, called nutraceuticals, for the food industry. This research helps improve the way we produce food and supports better health for people. It also encourages using natural resources more sustainably by turning waste materials (biomass) into valuable ingredients, moving from a "take, make, dispose" approach to a more sustainable, circular use of resources.

Research in this field expands our understanding of the basic biology of food borne pathogens, produces improved technologies for detecting them in food and creates novel management practices to prevent contamination.