Food Science

Keywords: food processing and technology.

Laboratory and counselling services

- Studies on the effect of technological processes and regimes on the composition and quality of various foods, including dairy, meat, bakery and confectionery products, and beverages.

- Product development experiments in food technology laboratories.

- Scientific and applied research.

- Chemical, microbiological, organoleptic and structural analysis of food products.

Trainings, in-service courses, and hands-on trainings for professionals, high schoolers, and other interested parties

- Technology of meat and meat products.

- Technology of milk and dairy products.

- Technology of bakery and confectionery products.

- Meat and milk processing equipment.

- Food microbiology.

- Food packaging.

- Sensory assessment of food.

- Food by-products valorisation.

Keywords: food hygiene and safety, essential foodborne pathogens

Research services:

- Food analysis using different chromatographic (LC-Q-TOF-MS, LC-MS/MS) spectrophometric/fluorometric methods.

- Expert opinions in food hygiene and safety.

- Consultation services in food microbiological and chemical safety/quality.

- Basic and applied research in food hygiene and safety.

- Molecular biological incl. genome studies of essential foodborne pathogens (L. monocytogenes, Campylobacter spp., Salmonella spp.).

Training courses:

- Food hygiene and safety, basic course.

- Food hygiene, mid-level course.

- Food hygiene and self-control in small-scale and private establishments.

- Ensuring food production hygiene.

- Sampling of the production environment for detection of pathogens and monitoring of the general hygiene.

- Principles and methods of sampling of the production environment.

- Establishing of self-control systems and auditing.

- Prerequisite programs and food safety management systems.

- Transport of farm animals in accordance with animal protection requirements.

- Control of food allergens.

- Sanitary and hygiene course for hunters.

- Meat hygiene and inspection.

- The safety of meat and meat products and production hygiene.

- The safety of fish and fish products and production hygiene.

- Durability studies and determination of food shelf-life.

- Chemical hazards in food.

- Essential foodborne pathogens: transmission routes, growth, control and health risks.

- The control of Listeria monocytogenes in food production.

- Food additives.

- Plant endogenous toxicants/poisons.

- Plant origin feed and food toxicants/poisons.