The advanced techniques in the field of Food Microbiology and Food Biotechnology by identifying and characterize of lactic acid bacteria from fermented foods .
The assessments of various health beneficial properties like antimicrobiall substances (Bacteriocin) activities, antimutagenic activities, Angiotensin I-Converting Enzymes inhibitory activities and Probiotics characteristics of lactic acid bacteria.
The production of probiotic fermented foods by starter culture in food fermentations used as food biopreservatives or medicine and pharmaceutical uses.
Molecular and genetically improving food grade bacteria for high energy value food products.
Motivation the farmers to rearing high yielding dairy animals through scientifc approaches.
Motivation to cultivation of high yielding feeds and fodder for the increasing milk production and beef cattle production.
Development of livestock resources information systems with their database applications.
Dr. Raihan Habib
Contact No : 01712647823 Email : email@example.com