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Food Processing and Safety Engineering
RESEARCH INTERESTS
Our group’s research interests are sustainable food processing and safety engineering. Our mission is to improve the sustainability and safety of food production through applying processing and engineering knowledge and technology, and develop rapid detection and processing technology for detecting and controlling hazards unintentionally or intentionally added into food supply chain. The goal of our research is to provide valid solutions to improve the food security and sustainability. Our group has established a strong collaboration with food companies.
1. Organic/Sustainable Food Processing
2. Food Safety Engineering
3. Foodomics
4. Sustainable Food Processing via Byproduct Utilisation
5. Alternative proteins
6. Rapid Detection of Hazards for Food Defense
7. Food Security
SELECTED PUBLICATIONS (* represents corresponding author)
Sow LC, Yang H*. 2015. Effects of salt and sugar addition on the properties of fish gelatin by nanostructural and physicochemical analyses. Food Hydrocolloids, 45, 72-82. [full text]
For a complete list of publications and patents, please click Here.
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