Basic interest of group is development and application of non-thermal technologies in food technology and food engineering. This includes applications of high intensity ultrasound as a tool for changing physical and chemical properties of various...
Drying, Process control and logistics, Extraction, Food Processing, Food Technology, Safe production methods	
Faculty of Food Technology and Biotechnology, Department of Food Engineering, Laboratory fof Technology of Milk and Dairy Products
The main target of our scientific researches is focused on improvement of the functional properties of dairy products which will have desirable sensory characteristics and will be accepted by most consumers. The main objective of researches is...
Filtration and Membrane Processes, Food Processing, Food Technology, Food Microbiology/Toxicology/Quality Control	
Researchers in the Laboratory for the preservation and processing of fruit and vegetables carried out the researches on changes of basic physico-chemical parameters, pectin substances, vitamins, phenolic compounds and plant pigments (anthocyanins,...
Drying, Drink Technology, Food Additives/Ingredients/Functional Food, Food Processing, Food Technology, Food quality and safety	
Faculty of Food Technology and Biotechnology, Department of Food Engineering, Laboratory of Food Processing Engineering
The expertise of our research group is covered in the area of application of novel and innovative techniques like high pressure treatment, low and high power ultrasound and tribomechanical micronisation procedure. These techniques have been...
Drying, Food Additives/Ingredients/Functional Food, Food Processing, Food Technology, Food Microbiology/Toxicology/Quality Control	
Faculty of Food Technology and Biotechnology, Department of Process Engineering, Laboratory for Unit Operations
Primary research interest of the group is development of novel technologies for the food industry. This includes processing with high hydrostatic pressure and high intensity ultrasound. Group has broad expertise in various operations, such as...
Coatings, Drying, Process control and logistics, Food Additives/Ingredients/Functional Food, Food Processing, Food Technology	, non thermal process (ultrasound, high pressure)	
Faculty of Food Technology and Biotechnology, Department of Food Engineering, Laboratory for Oil and Fat Technology
The main focus of our team is to investigate how the production parameters influence the properties of nonrefined vegetable oils (particularly olive oil, rapeseed oil, lineseed oil and pumkin oil). We extend our interest on oxidative stability of...
Extraction, Food Additives/Ingredients/Functional Food, Food Processing, Food Technology, Food quality and safety, Food Microbiology/Toxicology/Quality Control	
Faculty of Food Technology and Biotechnology, Department of Process Engineering, Section for Fundamental Engineering
Our laboratory has expertise in mixing of powders and rheology techniques, particle size definition techniques process, agglomeration, on-line measurements techniques, thawing and freezing, and microwaves measuring. The expertise is focused on...
Coatings, Drying, Process control and logistics, Filtration and Membrane Processes, Food Processing, Food Technology	