Theoretical and practical aspects of food processing and water soluble polymers, including: coating of cells and foods, hydrocolloid glues, hydrocolloid cellular solids and water–soluble polymer uses in foods, cosmetics, medicine, biotechnology and agriculture.
- Water soluble polymer applications in foods and biotechnology
- Hydrocolloid glues and adhesion in foods and pharmacology
- Food technology and physical properties of foods
- Drug delivery and carriers in pharmacology, food, agriculture and for biotechnological purposes
Prof. Nussinovitch is the author of 3 books and he has written more than 130 peer–reviewed publications and 30 patents.