Researcher interests: Open innovation innovation partnerships, new product development, strategic planning, consumer research, food frying, dehydration and rehydration, surface chemistry (wetting and adhesion), kinetics, modeling, simulation, shelf?life prediction, optimization, computer-aided techniques, heat processing, aseptic packaging and processing, technology assessment, implementation of food engineering and processing, optimization of fermentation processes.
FACULTY / SCHOOL: Faculty of Agricultural, Food and Environmental Quality Sciences
DEPARTMENT: Biochemistry, Food Science and Nutrition
Selected Publications
Paradigm shifts in academia and the food industry required to meet innovation challenges (2011)|
ScienceDirect|
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Staphylococcal strains adapted to epigallocathechin gallate (EGCG) show reduced susceptibility to vancomycin, oxacillin and ampicillin, increased heat tolerance, and altered cell morphology (2010)|
ScienceDirect |
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Solution calorimetry: A novel perspective into the dissolution process of food powders (2007)|
ScienceDirect|
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