The Food Quality and Safety (FQS) research group has been established in January 2022 to carry out problem-solving and demand-driven researches in a coordinated effort under the Center of Excellence for Biotechnology and Bioprocess at AASTU. Our primary focus is on food technology, aiming to enhance efficient and sustainable production of high-quality and healthy foods with minimal waste through cutting-edge multidisciplinary research at the local, national, and international levels. As part of the AASTU’s mission, we undertake application-oriented researches that provides underpinning solutions to the food industry in close collaboration with partners from the academia, research institutes, industries, and other governmental and non-governmental organizations. The group also develops new and improved strategies in response to the ever-growing consumer demand and policy makers. Our line of research include:

·       functional foods and ingredients development;

·       indigenous and underutilized foods and beverages;

·       new product development;

·       control of allergens, contaminants, pathogens and adulteration;

·       new food sources and by‑product valorization;

·       food structuring and rheology;

·       advanced food packaging;

 ·      shelf-life studies and sensory evaluation;

·       emerging food processing technologies.