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