الفاضل الفضل بابكر محمد

.  Food proteins chemistry, bioavaliability and safety.

.  Production and modification of food proteins using genetic engineering:

Production of food proteins using virus, bacterial and yeast expression systems.

Genetic modification of food proteins (site directed mutagensis: addition, deletion or substitution of amino acids).

3Chemical modification of food proteins:

Proteins-polysaccharide conjugation.

Protein-protein complexation.

4Microbial activity of food proteins.

5Immunological characterization of food proteins.

6Functional properties of food proteins.

7Nutritional evaluation of food and food formulation and fortification.