Research, development and technology application in food structuring design, food oral processing and food-gut health interaction. The purposes are to develop healthy and processed food products, and to increase food nutritional value for non-communicable diseases patients (NCD), elderly and healthy people, i.e., zero-fat processed foods, gluten-free foods, and easy-to-swallow foods.
Knowledge and technology application in extrusion and 3D printing to develop alternative foods that meet the need of today’s social trend, especially the healthy and eco-friendly consumers. Personalized diets encompass functional food ink, and meat alternatives made from protein.
Knowledge application in extraction and characterization to develop functional substances made from local resources, thus adding value to agricultural products, and using the agricultural waste materials. The work also reduces imports and creates a new industry in the country, i.e., Modified Pectin with antioxidant and prebiotic properties