Research Capabilities

  • Dairy microbiology
  • Dairy processing
  • Dairy products quality
  • Dairy product development
  • Fermented dairy products
  • Probiotics longevity
  • Whey utilization
  • Microbiological food safety
  • Process and ingredient validation
  • Biofilms inactivation
  • Thermal inactivation kinetics (D- and k-values)
  • Application of gas nanobubbles in food safety and quality
  • Hyperspectral imaging of foodborne pathogens