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Subject of teaching: Microbiology

Research interest:

• • Food fermentation

  • Food safety

  • Food spoilage

  • Food biotechnology

  • Food composition

  • Nutrition

The aim of the research was to apply microbiology, chemistry, biochemistry, engineering, toxicology, and management as well as industrial and practical aspects to the production, development, processing, preservation, evaluation, distribution, storage, sanitation, and marketing of foods which in turn play an important role in the health, welfare and economic status of individuals and nations.