Food Science and Technology
Marine bacterial carotenoids isolation, characterisation and elucidation of biosynthesis mechanisms Novel enzymes from marine bacteria – isolation, characterization, cloning and expression of genes encoding for production of novel enzymes Nutraceutical and functional food ingredients from marine resources – Antioxidants, immunostimulatory, antihypertensive and antihyperlipidemic compounds Development of multiplex PCR for detection of meat borne pathogens Prevention of post-harvest