All faculty members of the department are active in several areas of research that are of importance to the Thai food industry. These include thermal processing and drying of foods and biomaterials, food properties characterization, food safety and microbiology, biotechnology as well as food nanotechnology. Both theoretical and experimental approaches are used to tackle various kinds of problems that are both fundamental and applied in nature.

The research of the department has been well supported by government funding agencies (e.g., TRF, CHE, BIOTEC, NRCT and IFS) and industry through research partnerships and contracts. The results of our research are published widely in top-quality international journals.