Research projects

  • Self-life and sensory characteristics improvement of food products
  • Food constituents’ profiling incl. lipids, sugars, phenolics, proteins, vitamins, etc. and study of their nutritional value – In vitro and in silico study of antioxidative activity of food ingredients
  • Microbiological stability of food products – Detection of foodborne pathogens by conventional and molecular microbiological methods
  • Identification of potentially harmful food/beverage constituents (allergens, mycotoxins, GMOs)
  • Interaction of phytochemicals on human gut microbiota based on omics approaches
  • Metabolic profile of biological specimens in dietary interventions
  • Design and development of novel high added value food products
  • Design of Food Processes towards safer foods
  • Traceability and authenticity of food items of high socioeconomic importance.
  • Valorization of Food Industry byproducts of animal and plant origin
  • Edible food packaging
  • Nutrient assessment and dietary recommendations to the end-user