Competences

In addition to providing specific services, specialists of institute have competences in a number of areas in which we can be of assistance to food industry enterprises. Please feel free to contact our researchers if you need help.

• Food-borne pathogens
• Spread of disease agents in the food production chain
• Possibilities of reducing biological hazards
• Determination of contaminants and additives in food (primarily nitrates, nitrites and antibiotic residues)
• Evaluation of the healthfulness of food and functional additives, finding sources and antagonistic effects of components in ordinary food
• Research into the physiological effects of functional additives