Acrylamide reduction and flavor enhancement of Arabica variety of green (C-type) beans & improvement/reduction of bitter-notes of Robusta variety, cupping-yield improvements and roasting time reduction.

Preservation and processing into dietary fibers for prebiotic use, antioxidant & natural color extractions & concentrations.

Saponin extraction, concentration & fractionation applied in the development of beer-foaming aids, including enhancement, stability and antibacterial systems.

Fiber modification into micro-fibrillated fibers for use in plastic reinforcement & nano-cellulosic composites.

Fractionation & individual recovery of cereal/plant protein and fiber from existing filtration media used in syrup production.