Research Scope

Our research group comprises dedicated food scientists committed to enhancing the structural and textural properties, nutritional value, and environmental sustainability of processed foods. We conduct both fundamental and applied research to elucidate the mechanisms underlying the formation of food structures.

The knowledge generated from our research is applied toward several key objectives:

1. To enhance the processability of food materials.
2. To improve the physical stability of processed food products.
3. To optimize the textural attributes, such as mouthfeel, of processed foods.
4. To increase the accessibility of nutrients.

While an optimal food structure is the result of combined processing treatments and ingredient mixtures, our research places a specific emphasis on the functionality of food ingredients. This specialized work involves advancing the understanding of how ingredients contribute to food structure, and subsequently, manipulating their functionality for strategic structural design. Our group’s scope of work encompasses ingredient characterization, modification, and application to achieve these goals.