Major research areas have been focused on food chemistry, food processing, biotechnology, food microbiology, nutrition and food engineering. Faculty members conduct their research in well-equipped research laboratories where students are also trained in experimental techniques.

Specified research topics include:

1) food biotechnology

2) chitin and chitosan

3) health foods and functional products

4) fishery toxicology

5) food enzymology

6) utilization of underutilized fish

7) nano technology application on food

8) fish physiology

9) fish nutrition

10) new product development