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