Research and service activities

  • Development and optimization of food processing and preservation technologies
    • extrusion
    • granulation
    • microwave heat treatment and drying
    • radiofrequency heat treatment
    • pulsing electric field 
    • vacuum drying
  • Development of new, high-added value, health protective food
  • Controlled fermentation applying selected probiotic varieties
  • Development of new analytical and bio-analytical methods to determine food compounds
  • Application of in vitro digestion models for investigation of food utilization
  • Application of in vivo animal experiment models for investigation of the food’ and food components’ biological effect
  • Carry out analyses with the participants of the whole food chain to support food safety, quality development and innovation.
  • Carry out analyses contributing to the consumers’ consciousness, consumer protection and increase the level of consumer information


There are currently no upcoming events.