Center for cereal-based products performs scientific research and activities related to the transfer of the results of scientific research into practice in the following areas:
Research center for cereal-based products
- Postharvest technologies and storage of grain crops (cereals, pseudograins, related crops, oilseeds)
- Grain and flour technology
- Testing of physical, chemical, biochemical, rheological and sensory properties of cereals and related crops and products based on cereals and related crops
- Development and application of new analytical methods intended for testing cereals and related crops and products based on cereals and related crops
- Development and characterization of food products based on cereals and related crops with added value (traditional products, products with improved nitritive value, functional products, products with geographical indications, organic products)
- Development and application of new technologies, new packaging materials and packaging techniques and
- Characterization and use of agricultural by-products and food / grain-based products.
In order to perform part of the experimental tests in the mentioned areas, the Center for Cereal-Based Products has a Pilot Plant for the Technology of Bakery and Flour and Confectionery Products, in which scientific knowledge applicable in practice is acquired.
In addition to the above activities, the Center also deals with the development of technical and technological projects, introduction of new technologies and products in production plants, organization of scientific and professional seminars, preparation of scientific and professional studies, expert consultations, training of personnel from the industry and direct interventions in food production plants for products based on cereals and related crops.
