My research areas are as the following:
– Chocolate and confectionery producs
– Improving functional characteristics and decreasing calorie content of chocolate and confectionery products
– Recycling of food wastes for production of food ingredients like dietary fibers, protein, gum…
– Physical properties of food products such as rheology and texture
– Development of novel rheological methods for different purposes including rapid analyses or simulation of the processes
I can provide benefit one of the areas mentioned above
Chocolate, Confectionery Products, Functional Foods, Food waste, Rheology, Texture
