• Isolation and characterization of plant macromolecules like starch, beta-glucan.
    • Phytochemical stability during processing of fruits.
    • Quality enhancement of traditional meat products.
    • Bio preservation of food products.
    • Preparation and quality evaluation of plant and animal based foods.
    • Food Irradiation.
    • Enhancement of shelf-life of fresh fruits
    • Encapsulation of bioactives
    • Processing of nuts
    • Characterization and utilization of plant gums