Science
Research conducted at the Institute of Food Sciences focuses on issues related to food safety, designing new food products and the validation of by-products and waste from this industry.
Scientific research is carried out on modern technological and analytical equipment.
Research topics carried out:
- Basic and biotechnological food research in the field of microbiology and technology.
- The influence of the technological process on the physical properties and state of water in food products.
- Organization of production and operational evaluation of devices and machines in the food industry.
- Influence of selected factors on food quality.
- Study of model matrices and active compounds in food and other biologically active systems.
