Our expertise under a reliable and result-oriented approach

Application, development, design, scale-up, and implementation of innovative food processing and extraction technologies (including Pulse Electric Field, Deep Eutectic Solvents, Cloud Point Extraction, Pressurized Liquid Extraction, humic and fulvic acids, other), under the target of high-value-added product isolation from plant material or by-products, and waste of agricultural processing industry towards their use in novel food and animal feed.
Sustainable management of food industry by-products to produce functional food additives using state-of-the-art green technologies.
Biorefinery of agro-industrial waste for the production of high-value-adding products.
Development and application of innovative processing technologies in food industries to improve the quality of products while reducing the environmental impact.
Innovative processes for the optimization of traditional products and/or new product design and development with superior features while, at the same time, reducing waste production.
Development of products aimed at preventing pathological conditions and improving the quality of life.
Process & product design, integration, and engineering (keeping in mind the public health requirement) for the Food Industry.

Research Areas

The scope of the Laboratory research covers all areas of food and human nutrition and parts of cosmetology science. Examples include:

Development and application of innovative processing technologies.
Analysis of food and their contaminants.
Research and development of new food commodities in laboratory, semi-industrial and industrial scale.
Troubleshooting food production.
Nutritional value of food and improved biofunctional and novel foods.
Recovery of value-added products from food industry wastes.
Process & Product Design for the Food Industry and Cosmetic Industry.
Nanotechnology (encapsulation).
Humic and fulvic acids (extracted from lignite) as toxic metal and plant protection product reducing agents in water.
HACCP.
Other ...

Determination of nutrients’ content (i.e. vitamins).
Determination of susceptibility of fats and oils to oxidation.
Analysis, component identification and fractionation of natural extracts (i.e. essential oils).
Various other food and by-product analysis.
Research and development of new food products in laboratory, semi-industrial, and industrial scale.
Preparation of functional food with emphasis on microencapsulation of bioactive ingredients and reassessment of their bioactivity.
Recovery of value-added products from food industry and agricultural wastes.
Optimization of bioavailability of vitamins, minerals, antioxidants and antimicrobials.
Microbiological risk assessment of food products

Shelf life assessment of innovative food products.
Increment of shelf life and various food components bioactivity with the addition of natural products extracts.
Chromatographic techniques (liquid chromatography, gas chromatography - mass spectrometry).
Differential Scanning Calorimetry (DSC).
Evaluation of antioxidant activity (FRAP, DPPH, Rancimat, other).
Advanced and emerging extraction techniques (PEF, PLE, other).
Evaluation of lipid and fatty acid composition effect on food quality.
Evaluation and measurement of organoleptic properties (color, texture, viscosity).
Extraction of natural antioxidants from agricultural and industrial residues.
Process & Product Design for the Food Industry.