Food technology research at our university is dedicated to advancing knowledge in the domains of food safety, quality, nutrition, processing, and innovation. Our research objectives encompass the development of sustainable, safe, and high-quality food products through interdisciplinary approaches that integrate chemistry, microbiology, engineering, and biotechnology. Key areas of focus include functional foods, food preservation, novel ingredients, smart packaging, and waste reduction technologies. Collaborating closely with industry partners and regulatory authorities, our researchers contribute to addressing global challenges in food security, health, and sustainability. Simultaneously, they support the development of a resilient and innovative food system. Our academic staff actively engages in research within the following primary food technology research fields: