The strategy in research covers the following activities:

• Conducting researches relevant to national needs, such as those related to national food security and food safety, through developing collaborative research programs with government, private sectors and other agencies nationally and internationally.
• Continually improving staff performance and commitment to produce high quality researches by enhancing supportive academic atmosphere and optimizing Department resources and facilities.
• Increasing the quality and number of researches, research publications and patents/intellectual property right receiving national and international recognition.

The followings are research areas that Department has concerns:

• Identification and characterization of hazard that continuously cause human illness and hamper the competitive advantage of food products, such as Staphylococcus aureus and Clostridium perfringens in ready-to-eat foods, Salmonella in seafood products, aflatoxin in cereals, and heavy metals in vegetables;
• Risk assessment for particular hazard in particular food
• Characterization of physicochemical properties of local resources both for processing and health purposes
• Post harvest handling, packaging and storage of local resources to produce high quality and safe foods.
• Basic research to evaluate unique characteristics of food components for its physical, chemical and health functions.

Click: Research Program