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This research group was established to focus on the possibility of using probiotics either in bio-processing or in the production of functional foods. Its chief objective is geared towards addressing critical challenges in nutrition and food security, particularly in regions with high food security challenges like Africa, and also contributing to global knowledge and advancements in the field.
Our Focus Areas
Fermentation technology In Product Modification
Fermentation technology In Product Modification
We try to investigate the role of probiotics with /without non-probiotic as a tool for bioprocessing in order to enhance the functional and nutritional properties of plant-based/microbial proteins.
Process Optimization
Process Optimization
Develop cost effective fermentation techniques within resource constrained countries in the global south that can be used to optimize the production of sustainable proteins.
Fermentation For Health
Fermentation For Health
Explore the synergy between probiotics and fermentation-based protein systems for improved health outcomes.
Plant Based and Fermentation Based Proteins
Plant Based and Fermentation Based Proteins
Explore the hybrid production of plants and microbial proteins to produce protein rich ingredients
Contributing To Policy Initiatives
Contributing To Policy Initiatives
Contribute to food security and nutrition policy in Africa by leveraging local crops and resources to support government initiatives and also to grow the local economy
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