Research projects
Antioxidative and antimicrobial function of bifunctional food ingredients
Identification of potential harmful food/drink and food waste constituents (allergens, mycotoxins, GMOs)
Food Sensorics improvement through altered fermentation conditions
Impact of food and bio-functional constituents on human gut microbiota –-symbiosis Biomarkers identification
Metabolic profile of biological substrate and nutrition related factors
New food products development of high nutrient value
Design of Food Processes for safe foods
Qualitative and Quantitative specification of bifunctional constituents of food substrate or food industry waste of animal and plant origin
Distinguishing food based on quality related factors and originality
Development of food intake application for nutrient assessment and dietary recommendations to the end-user. ...
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