Research output per year
Research output per year
Organization profile
Organization profile
The Department of Biotechnology and Food Engineering is one of few in the world that combines a unique merging between engineering-technology research and areas in life sciences. Research activities in the Department cover a range of state-of-the-art topics, including the following: biotechnology, microbiology and molecular biology, food engineering and technology, tissue engineering, biochemistry and nutrition, genetics, animal and plant science, packaging, enzymology, encapsulation, biopolymers, protein engineering and computational biology.
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Dive into the research topics where Biotechnology and Food Engineering is active. These topic labels come from the works of this organization's members. Together they form a unique fingerprint.
Collaborations and top research areas from the last five years
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Profiles
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Dganit Danino
- Biotechnology and Food Engineering - Dean of Undergraduate Studies, Head of Biotechnology and Food Engineering Program
Person: Dean/Head
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Comparative analysis of granular starch hydrolysis and multi-structural changes by diverse α-amylases sources: Insights from waxy rice starch
Chen, R., Zhao, J., Sui, Z., Danino, D. & Corke, H., 30 Jun 2024, In: Food Chemistry. 444, 138622.Research output: Contribution to journal › Article › peer-review
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Development of gastric digestion-tolerant plant protein-based nanoparticles: Fabrication, characterization, antioxidant activity, and stability
Lin, X., Zhu, C., Chen, M., Gonzalez, P. R., Chen, X., Zhao, Z., Danino, D. & Corke, H., Jun 2024, In: Food Hydrocolloids. 151, 109815.Research output: Contribution to journal › Article › peer-review
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Editorial: The ever so elusive pathogen-harboring biofilms on abiotic surfaces in the food and clinical sectors: the good, the bad and the slimy
Habimana, O., Bridier, A. & Giaouris, E., 2024, In: Frontiers in Cellular and Infection Microbiology. 14, 1374693.Research output: Contribution to journal › Editorial
Open Access