The Food Engineering Platform integrates biology, chemistry, and process engineering to create safe, nutritious, and sustainable food systems. By developing innovative processing methods and functional food ingredients, we aim to enhance food quality, shelf life, and health benefits.

Our work combines bioprocessing, nanotechnology, and advanced packaging strategies to improve food preservation and nutrient delivery. We emphasize valorisation of agri-industrial by-products, ensuring that food innovation supports global sustainability challenges.

Associate. Prof. Sushil Dhital and his group carries fundamental and applied research on the structure-property-function-health relationships of food and food ingredients. The group’s stronghold and research interest are in relating plant molecular structures to macroscopic properties relevant to food, health, and product development. The team is made up of diverse background and uses cross-disciplinary approaches from physics, chemistry, biology, and engineering to tackle challenges that interest both the scientific and industrial community. They use various in-vitro and in-vivo models to elucidate the fundamental mechanisms beyond the nutritional and processing functionality of food and food ingredients.

__Prof. Gil Garnier

• Plant-based innovations – advancing proteins from legumes, beans, and lupins to create sustainable meat and dairy substitutes in partnership with industry.
• Functional foods – developing high-value nutritional ingredients from processing waste streams, linking molecular structure to health outcomes.
• Advanced processing – applying high-moisture extrusion and non-thermal technologies to improve texture, nutrition, and sustainability of next-gen food products.