Research focus: fresh fruits and vegetables and other raw materials with similar technological performance (medicinal and wild plants, seedlings, mushrooms, algae, spices, industrial plants, oilseeds, seeds and alternative crops, waste and by-products of processing)
Research center for fruit and vegetable-based products
Research areas:
- characterization of conventional and alternative sources of nutrients and bioactive food ingredients and design of value-added food products
- reduction of waste and losses and valorization of by-products of processing
- analysis and improvement of the storage capacity, sustainability and shelf life of fresh and processed products; and
- improvement of the value chain
Systematic approach to research:
- analysis of the needs of direct users and the social community
- development of technological solutions from laboratory level, through pilot plants to application in practice
- comprehensive analytical characterization of raw materials and developed products in terms of composition, functional properties, sensory profile, consumer appeal and shelf life
