The Food and Biomolecular Chemistry Research Group is a leading hub of innovation within the Chemistry Study Program, dedicated to advancing scientific understanding of food components, bioactive molecules, and their roles in health, nutrition, and sustainable industry. Our research explores the chemistry of food quality and safety, the discovery and characterization of bioactive compounds, and the molecular mechanisms that drive biological function.

Supported by modern laboratory facilities, interdisciplinary research approaches, and strong collaborations with industry and research institutions, this group drives the development of functional foods, value-added products from local biodiversity, and scientific solutions for food security challenges.

Through high-impact research, publications, and community engagement, the Food and Biomolecular Chemistry group is committed to nurturing skilled, innovative graduates and researchers who are ready to contribute to national and global advancements in food science, biomolecular chemistry, and sustainable bioproduct development.