Services

1. Food safety and authenticity:

Food Research Center (accredited in accordance with requirements of LST EN ISO / IEC 17025) is well equipped to carry out physical, chemical and microbiological analysis/research on food products, raw materials and water.

2. Innovations:

Assistance in all stages of product development and marketing:
– idea generation;
– prototype modeling;
– right selection of parameters for proper technological processes;
– identification of chemical composition of samples;
– assessment of energy and nutritional value;
– assessment of sensory properties (colour, taste, texture, appearance) using sensory and instrumental methods;
– determination of the expiry date evaluating microbiological, chemical and sensory changes in the product;
– analysis of consumer’s opinions in order to assess the market and admissibility of a product by identifying potential market niches for the new products.

3. Food quality:

– Analysis of the influence of technological process, storage conditions, package influence on biologically valuable food and raw materials, quality determination of products and beverages;
– Re-use of rest raw materials (whey, oilcake, etc.) for the development of new products;
– Assessment of raw materials, technological process, packaging, storage conditions and other factors affecting the quality, acceptability and priority of food products and beverages;
– Identification of food choices according to the data and opinion gathered via surveys of customers.

4. Courses and Seminars:

– New technologies for food conversion and its impact on quality and safety of food products;
– Organic food;
– Exceptional quality food;
– Functional food;
– Expertise of proposals for foodstuffs registration in protected designation of origin register;
– New methods in microbiological, chemical and sensory research;
– Identification of any possible chemical falsification in food products.

5. Specialised trainings for company employees:

– Good laboratory practice;
– Trainings for new sensory analysts in companies and qualification updates for current sensory analysts;
– Methods for detecting antimicrobial agents in milk;
– General microbiology course;
– Relationship between instrumental and sensory measurements;
– Development and design of research methods and procedures.

6. New possibilities:

Identification of useful and harmful microorganisms using genetic and molecular methods.