Expert Groups

Four expert groups have been defined for the PCSI project:

Expert group 1:

- Characterizing essential oils for antimicrobial and antioxidant activity to improve food safety

Expert group 2:

- Exploring endophytic actinomycetes diversity associated with medicinal plants for biotechnological applications

Expert group 3:

- Exploring the flora of lactic acid bacteria from South East Asia’s traditional fermented foods to improve food quality and safety

Expert group 4:

- Developing advanced food and feed processing and preservation