Functional Ingredients and Food Innovation Research Group

The Functional Ingredients and Food Innovation Research Group participates in research, development and engineering activities involving functional ingredient production and food innovation; relying on food biotechnology, bioprocess technology and production scaling. The group applies biological and biochemical modification process to make use of agriculture and biodiversity; and add value to agricultural products, and by-products of agricultural and food industries, along with the country’s other bioresources. Furthermore, the research group focuses on developing technologies to the level that they could be applied to practical commercial use and make economic impacts on the country.