The research is inclusive of microbiological, molecular, food processing and analyses techniques. It aims to bring the authentic and local taste to the industrial products.
The project addresses the development of a thermal energy storage systems based on sensible and latent energy storage.
Dr. Rajha’s is planning on adding polyphenol powder to nuts, chips, biscuits, cereal bars and chocolate, therefore creating a new product with a high added-value and health beneficial effects.
This project can improve food drying process and quality, thus expand dried food production and export by promoting large scale production.