Food science, food processing technologies and food hygiene

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.




Primary competences:

  • 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