Our group's research focus is food process development and process optimization. The processing technologies that our group works include deep fat frying, alternative processing technologies (microwave, high pressure, pulsed electric field and cold plasma), extraction of phytochemicals (micowave assisted extraction, ultraound assisted extraction) from various food and agricultural byproducts. Towards a succesful process optimization, we also develop non-destructive and noncontact sensing technologies such as the electronic nose, and infrared spectroscopy to characterize food materials, detect pathogen and toxin contaminations, and develop rapid tools for medical diagnostics.