Department of Postharvest Technology and Food Engineering

·  Extraction of bioactive phytochemicals from herbs and other plant materials for natural preservatives, traditional medicines, and for being used as ingredients in processing of functional & supplement foods.

·  Fruit and vegetable product developments: minimal processed, dried, fermented foods and beverages.

·  Postharvest technology (preservation & processing) of fruits & vegetables, and tuber root crops especially sweet potatoes.

·  Application of microorganisms in development of functional foods.

·  Application of various drying technologies (hot air-drying, heat pump drying, spray drying, freeze drying, microwave drying, and near infrared drying).

·  Utilizing by-products for food processing and biodegradable materials.

·  Encapsulation of bioactive components using spray drying, foam-mat drying, and other technologies.

·  Coffee, tea, and cocoa processing. 

More detail here.