Industrial and business cooperation

Research Areas:

FOOD AND FEED TECHNOLOGY

  • Development of new process technologies
  • Optimisation of technological processes
  • Implementation of quality management systems

BIOACTIVE COMPONENTS AND FUNCTIONAL FOOD

  • Analysis of bioactive compounds
  • Formulation and design of functional and value-added products

FOOD SENSORY ANALYSIS AND CONSUMER SCIENCE

  • Sensory evaluation methods
  • Consumer testing methods
  • Instrumental measurements of sensory properties

FOOD AND FEED QUALITY AND SAFETY

  • Determination of the quality of raw materials and products in accordance with legislation
  • Food safety (determination of the presence of toxic substances)
  • Microbiological safety and product sustainability
  • Technological characteristics of raw materials and products

TRADITIONAL FOOD AND FOOD WITH GEOGRAPHICAL INDICATION

  • Creation of studies on the protection of traditional food and products with geographical indication

FOOD INDUSTRY BY-PRODUCTS VALORISATION

  • Alternative sources of protein
  • Alternative sources of fiber
  • Alternative sources of bioactive compounds
  • Alternative sources of energy

Services

CONSULTING

  • Evaluation of the current situation and recommendations for improving the production process
  • Creation of recipes and formulations for the development of new products
  • Tests and analyses required for product-market placement
  • Experimental production at pilot plants to obtain a product prototype
  • Demonstration of the production process

DDISSEMINATION OF KNOWLEDGE IN THE FIELD OF FOOD TECHNOLOGY

  • Congresses, seminars, workshops
  • Tailor-made training events for personnel from the industry matched to needs of companies
  • Publication of journals, books and monographs

LABORATORY SERVICES BY ACCREDITED FINSLAB LABORATORIES

  • About 200 accredited methods
  • More than 10,000 analyses per year
  • Interpretation of results in accordance with legal regulations and manufacturing specifications
  • Assistance with labeling and manufacturer’s product specifications
  • Development of new analytical methods according to customer requirements

DESIGN

  • Development of studies and conceptual solutions
  • Development of technological projects