Food Science and Technology Research Institute

Research Department of Food Quality & Safety

History

The Research Department of Food Quality and Safety (FQS) was established in September 2003. Until 2014, the Department had dedicated its scientific activities to rapid recognition methods of four major groups of chemical contaminants including Mycotoxins, veterinary drugs, pesticides and heavy metals residues in milk and Dairy products. Recently, FQS team is studying the dietary food products with the objective of preventing and controlling non-communicable diseases (cardiovascular diseases, cancers, diabetes etc.) by modification of unhealthy diets. This includes the use of bioactive compounds in food formulation.

Research Area

• Optimization of formulation, production and quality control of dietary food products and evaluation the clinical effects on consumers;
• Improvement, optimization and design of food quality and safety monitoring methods from production to consumption;
• Identification, control and determining the maximum residue level (MRL) of veterinary drugs, pesticides and heavy metals residues and mycotoxins in the food throughout the production chain to the consumption;
• Standardization and Development of quality management systems, hygiene and food safety assurance

Current Study

Dietary Food Products Based on Milk and Cereals.