Honey in Food Preservation Research
1. Honey possesses numerous functional characteristics that can improve the quality of a variety of food products.
2. In meat products, honey can enhance the meat flavors, bind ingredients and act as a culture substrate in cured products.
3. Honey may also improve the cook yield in poultry meats by adding to the overall weight.
4. In addition, honey contains large amounts of reducing sugars which can participate in the Maillard reaction along with the
amines found in poultry meats.
5. Finally, because of honey's unique antioxidant profile, it may serve as an effective means of inhibiting food borne pathogens, and stabilizing lipid emulsion systems, such as salad dressings.

Honey as an antimicrobial in the Treatment of Wounds and Burns Development
Honey has been used as a therapeutic agent since ancient times for “disorders” ranging from baldness to gastrointestinal distress. During the early part of the 20th century, researchers began to document the wound healing properties of honey. The introduction of antibiotics in the 1940’s temporarily stymied honey's use. Nonetheless, concerns regarding antibiotic resistance and renewed interest in “natural” remedies has promoted a resurgence of interest in the antimicrobial and wound healing properties of honey.

Honey in Food Product Development
1. Honey in Beverages, Beer, Yogurt, Pasta, Snacks, Cake…
2. Effect of Honey Type and Level on the Baking Properties of Frozen Wheat Flour Dough.
3. Sensory and Physical Characteristics and Storage Stability of  Honey-Flavored Low-Fat Extruded Chips.
4. Effect of Dry Honey on Oxidation in Turkey Breast Meat.
5. Marination Method and Honey level Affect Physical and Sensory Characteristics of Roasted Chicken.
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