Established in September 2000, the Food Biomaterials Science Research Group (or Food BioMatSci) is an officially recognized "virtual research group" established with the aim of undertaking R&D activities related to the study of food structure-property relationships, food quality maintenance or enhancement, and the development of innovative food products. The nature of our research can be described as more of fundamental or basic research type. We believe in the importance of understanding the underlying mechanisms, rather than solving the problem by empirical approach, or trial-and-error. The primary goal is to advance knowledge through the scientific investigation of interesting phenomenon. However, we also seek to apply the knowledge for improving certain aspects of food processing, and enhancing quality and stability of food products.

The broad objectives of this research group can be summarized as follows:

* To bring together a small group of researchers interested in “food materials
   science” and “food polymer science”.
* To study food materials, products and processes using a materials science and food
   polymer science approach.
* To undertake any other activities related to this research discipline.

Some of the key elements studied by the groups are:

1.Structure and properties of food biomacromolecules/biopolymers
2.Phase transformations

3.Food polymer science:
  * Water relationships in foods
  * Structure-property relationships
  * Technological importance – processability, product properties, quality, stability and
     safety of food systems

4.Composite biopolymer system
5.Chemical and physical modification of biopolymer