Research

  • Food processing, especially management of the processing chain of domestic food raw materials.
  • Use of bioprocessing in optimising the content and nature of health beneficial food constituents.
  • Maintaining chemical, microbiological, nutritional and sensory quality.
  • Properties of food constituents, their reactions and interactions in food matrices
  • Health beneficial food constituents: identification, production and optimising with use of 
    bioprocessing
  • Sustainable production of raw materials such as protein sources
  • Food production chains of domestic raw materials 
  • Nature friendly packaging  
  • Prosessing laboratories and pilot plant facilities
  • The impact of food constituents and their reactions on healthiness and taste of food.
  • The chemical and microbial safety of food including  risk assessment and management.
  • Factors associated with the choice of food and impact of diet in sustaining health.
  • Bioactive compounds and dietary fibre and their reactions
  • Chemical food safety
  • Microbial quality of food
  • Heritability and changes of  food preferences in different consumer segments
  • Nutrition and health from both epidemiological and experimental points of view
  • Societal food behaviour and nutrition
  • Special focus areas regarding global nutrition