Food Technology

FOOD INSTITUTE

  • new and improved plant (grains, fruits, berries, vegetables, potatoes) and animal (milk, meat, fish) food products and their production technologies and nutritional value studies,

  • suitability of non-traditional food raw materials, as well as by-products, use for processing and obtaining new products,

  • food safety and risk management (quality and harmlessness of food raw materials, products),

  • research of biologically active substances in food raw materials and products,

  • sensory evaluation of food products and research of structural and mechanical properties,

  • production of high-quality semi-finished products and changes in the quality of the obtained products during storage,

  • optimization of food storage regimes and time,

  • functional food products and possibilities for increasing the nutritional value of plant products,

  • solutions for reducing the amount of food waste,

  • new packaging solutions and application of technologies to food products,

  • ensuring the basic principles of healthy nutrition in public catering enterprises,

  • research of the chemical composition of agricultural and food products and its changes, 

  • water quality research, 

  • hospitality competence acquisition, services and their quality maintenance.