Food Processing

Priority areas of research

  1. Food safety, quality and health
  2. Post-harvest physiology and technology
  3. Food technology and preservation (i.e. food biotechnology, indigenous food technologies)
  4. Food processing and packaging technology
  5. Food engineering (i.e. development of small-scale food processing equipment)
  6. Food product development (i.e. value addition to agricultural produce, high value local foods, quality management for market)
  7. Nutrition (i.e. functional foods, diet diversification)