Ohmic and Microwave Heating
Volumetric heating technologies including ohmic and microwave methods for food processing applications.
Food SciencePasteurization
Principles and methods of thermal pasteurization for food preservation and pathogen reduction.
Food ScienceUHT Processing
Ultra-high temperature processing and aseptic packaging technology for shelf-stable food products.
Food ScienceBiogenic Amines in Food
Histamine, tyramine, and other biogenic amines as food safety hazards and spoilage indicators.
Food ScienceFood Allergies and Intolerances
IgE-mediated food allergy, non-IgE reactions, and food intolerances including diagnosis and management.
Food ScienceFood Infection vs Intoxication
Distinguishing between foodborne infections, intoxications, and toxicoinfections by mechanism and symptoms.
Food ScienceNorovirus and Hepatitis A
Viral foodborne pathogens: transmission routes, detection methods, and prevention strategies.
Food ScienceParasitic Foodborne Illnesses
Foodborne parasites including Trichinella, Toxoplasma, Cryptosporidium, and Anisakis and their prevention.
Food ScienceEnzyme Engineering for Food Applications
Protein engineering approaches to improve enzyme performance in food systems.
Food ScienceImmobilized Enzymes in Food Production
Enzyme immobilization techniques and their advantages in food processing.
Food ScienceIndustrial Enzymes in Food Processing
Commercially produced enzymes and their applications in food manufacturing.
Food Science
