Fortification of foods with microencapsulated fish oil (OMEGA Project)

Product development and Innovation

Lipid Oxidation 

Design and development of novel colloidal delivery systems

Lipid Oxidation in Emulsion Systems

Encapsulation of Bioactives

Food Structure and Stabiity

Development of Functional foods

Conversion of low-value food processng by-products into high value nutritious ingredients

Utilisation and functionality of neglected pulses

Tanase Food - (Mar/2020-Oct/2021) Research Scientist, Lagos, Nigeria-• Food innovation, product development, food structure, food colloids and stability, utilisation of neglected plant protein sources, food regulatory affairs, food quality and safety.

Riddet Institute, Massey University - (Oct/2019-Dec/2019) Junior Research Officer, Palmerston North, New Zealand - UHT dairy whipping cream processing (pilot plant scale) and analysis. • Research focused on effect of processing and formulation on properties (rheological/ structural) and stability of UHT dairy whipping cream.

Riddet Institute, Massey University - (May/2019-Oct/2019) Research Assistant, Palmerston North, New Zealand -Emulsion structure characterisation and stability. • Protein analysis and characterisation.

Riddet Institute, Massey University - (Sept/2015-Aug/2019) PhD Researcher, Palmerston North, New Zealand- Research focused on studying the formation, structural characteristics, oxidative stability, and plausible applications of droplet-stabilised emulsions (a novel emulsion).