Ohmic and Microwave Heating
Volumetric heating technologies including ohmic and microwave methods for food processing applications.
Food Processing Pasteurization
Principles and methods of thermal pasteurization for food preservation and pathogen reduction.
Food Processing UHT Processing
Ultra-high temperature processing and aseptic packaging technology for shelf-stable food products.
Food Processing Biogenic Amines in Food
Histamine, tyramine, and other biogenic amines as food safety hazards and spoilage indicators.
Food Safety Food Allergies and Intolerances
IgE-mediated food allergy, non-IgE reactions, and food intolerances including diagnosis and management.
Food Safety Food Infection vs Intoxication
Distinguishing between foodborne infections, intoxications, and toxicoinfections by mechanism and symptoms.
Food Safety Norovirus and Hepatitis A
Viral foodborne pathogens: transmission routes, detection methods, and prevention strategies.
Food Safety Parasitic Foodborne Illnesses
Foodborne parasites including Trichinella, Toxoplasma, Cryptosporidium, and Anisakis and their prevention.
Food Safety Enzyme Engineering for Food Applications
Protein engineering approaches to improve enzyme performance in food systems.
Food Biotechnology
