Serafim  Papadimitriou

Gaurav Kumar Pal



Area of Interest

Our research group working on the fish and seafood derived collagen and gelatin and their potential food applications. Development of novel animal/fish/seafood derived food products and Functional Food ingredients is the part of the our research. Our research is focused on the sustainable valorization of the Seafood Processing byproducts. Meat Tenderization and fermentative production of microbial collagenase is the major part of the our research. We also have expertise in bioactive peptides.

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