My research focuses on the valorization of fruit processing by-products, risk assessment and control of emerging contaminants in foods, development of precision nutrition and customized 3D-printed diets, creation of novel sustainable food resources using fungal-based alternative proteins, and value-added utilization of conventional food ingredients.
My research focuses on the valorization of fruit processing by-products, risk assessment and control of emerging contaminants in foods, development of precision nutrition and customized 3D-printed diets, creation of novel sustainable food resources using fungal-based alternative proteins, and value-added utilization of conventional food ingredients.