Center for Food and Feed Safety deals with food and feed safety from the aspect of microbiology, molecular biology (GMO) and testing of safety indicators using the most modern chemical methods.
Research in the field of antimicrobial activity and mycotoxicology
Research in the field of mycotoxicology (occurrence of mycotoxins in relation to climatic conditions, development of methods for their determination, techniques for reduction of mycotoxins) and biosorption of mycotoxins.
Antimicrobial and antibiofilm activity of essential oils.
Antimicrobial and antibiofilm activity of disinfectants.
Development of phenolic-probiotic formulations based on a model of multiple barrier technology in pathogen control in the food industry.
Contamination of plant material of enterobacteria through irrigation water using fluorescently labeled strains, and application of modern decontamination techniques.
Characterization and possibility of incorporation of microalgae into food and feed.
Extraction and quantification of bioactive molecules
Research based on green extractions (sub- and supercritical extraction, as well as extraction of NADES solvents and ionic liquids) of bioactive molecules from plant sources and natural products such as honey, characterization of extracts and possibility of their implementation, as well as quantification of individual carriers of food functionality / safety and animal feed.
Safety of by-products and the possibility of their application
Quality, safety and functionality of extruded products (flips and pasta).
Characterization of flesh and shell of blue crab (Callinectes sapidus).
Biosorption of metals from alkalized juice using sugar beet noodles.
Continuation of the research of the realized Innovation vouchers on the topic of cold-pressed oil and bread flour.