Components under each research teams are:

1. Food Chemistry and Nutrition Research Team (Food Analysis, Food Assessment and Nutrition Analysis and Food Chemical Safety and Toxicology)

2. Food Microbiology Research Team (Food Pathology, Food Probiotics and Food Biological Safety and Toxicology)

3. Food Technology and Process Engineering Research Team (Food Biotechnology, Food Processing and Product development and Food marketing and Value Chain and Food processing and Environmental safety)

Strategic issues of Food Science Research by Thematic Areas

1. Food Microbiology

   1. Food Pathology

• Assess food items collected from different areas for their health and microbial pathogens by the use of indicator microorganisms

• Identification of important pathogens and spoilage microorganisms in foods, their distribution and the conditions under which they grow

• Identify the conditions under which the important pathogens are commonly inactivated, killed or made harmless in foods

• Understand the role and significance of microbial inactivation, adaptation and environmental factors (i.e., aW, pH, temperature) on growth and response of microorganisms in various environments.

1.2. Food Beneficiary Microbiology 

• Identification, Characterization, and classification of beneficial microorganisms in food system (Such as probiotics used mostly in dairy product, fermentative which mainly used in food processing) and those used in food preservation will be studied.

• Using identified microbes and microbial products, studies regarding processed product quality, health benefit their production mechanisms will be studied.

1.3. Food Microbial Safety and Toxicology

• The economic significance and distribution of Microbial toxins in foods and the etiology of toxin production and subsequent accumulations will be studied.

• protect the public health through microbial hazard identification, hazard characterization, exposure assessment and risk characterization

2. Food Chemistry and Nutrition

2.1. Food Analysis

• Determination of  those properties that are important characteristics of safe, high-quality foods,

• Study of physical, chemical and bio-chemical properties of foods as they relate to stability, cost, quality, processing, safety, nutritive value, wholesomeness, and convenience.

• Composition and properties of raw agricultural products and processed food and the chemical changes it undergoes during handling, processing, and storage will be studied