Specializes in consumer and sensory science, food product development, market intelligence, recipe development and food styling, corporate chef services
Materials characterization and consultation to determine structural and compositional information on the micron to nano/atomic-scale using electron and ion microscopy.
Fosters academic and industrial partnerships through access to cutting-edge light microscopy, photopatterning, and light-assisted 3D printing techniques.
Promotes research and hands-on training in the applications of mass spectrometry to diverse problems in the chemical, biological, and clinical sciences, including metabolomics, lipidomics, and proteomics
Design of intelligent algorithms and development of decision-making models to form risk management systems, personalized diagnosis and patient treatment systems, and to process modelling systems.