1) Studying and optimizing food processing methods capable of enhancing product safety, quality and shelf life. Current research areas: use of membrane separation and pulsed light treatment, as physical methods capable of reducing the microbial load of food products in general and dairy products in particular.
2) Understand the effect of surface nanoscale topography on microbial attachment and use this understanding to develop microbial repellant surfaces
3) Understanding the intermolecular interactions and structural transformations that occur during processing and their effect on the quality and functionality of dairy foods.
Photo: Lab BBQ, Summer 2015