![[Dept. of Food Science]](http://njaes.rutgers.edu/_common/images/subheads/foodscience.gif "[Dept. of Food Science]"){kind=small}
Research Interests
Bacillus subtilis and lactic acid bacteria spp. as a host for overproduction of biomolecules.
Isolation, purification, genetics and mode of action of antimicrobial peptides. Medical, personal care products and food application of antimicrobial molecules of natural origin (including natural and engineered antimicrobial peptides).
Regulation of gene expression. Bacterial signal transduction. Bacterial toxins. Drug-resistance in bacteria.
Teaching
Food Science Fundamentals II, Food Biology (16 400 514)
Microbial Food Safety
Principles of Food Science (400:201)