Services

  • Research into the impact of technological practices and operating regimes on the composition and quality of dairy and meat products (quality assessment of products manufactured under different conditions)
  • Development of traceability systems across the food supply chain
  • Experimental product development at the Microdairy and Meat laboratory
  • Scientific and applied research provided by the Microdairy and Meat laboratory
  • Fractal structure analysis of food materials; chemical, microbiological and organoleptic analysis of food

  • Use of health promoting additives, e.g. plant-based antioxidants and probiotic bacteria to:
    • improve quality of foodstuffs
    • extend shelf life
    • develop functional foods
  • Pathogenic microorganisms in the food chain and methods for minimizing microbial contamination of food
  • Research related to biochemistry and molecular biology
  • Application of liquid chromatography (LC-MS/MS, LC-DAD, LC-Fl) and gas chromatography to the characterization of food materials, e.g. functional food additives and antibiotic residues