Natural Extracts
Plant and food-derived extract systems, solvent behavior, concentration, and stability.
Research
Applied research areas.
Current focus areas include food chemistry, extraction systems, natural extracts, flavor chemistry, and analytical quality control.
Coffee Extract Systems
Soluble solids, caffeine balance, aroma retention, and concentration under reduced pressure.
Brix and Soluble Solids
Apparent Brix behavior in systems containing sugars, polyols, extracts, and mixed solvents.
Flavor Chemistry
Practical profiling of volatile retention, solvent effects, and formulation-relevant aroma behavior.
Food Microbiology
Applied microbiological quality control and fermentation-related technical knowledge.
Process Optimization
Extraction temperature, contact time, solvent composition, filtration, and concentration workflow.