1. Promoting safe, affordable, nutritionally optimized food concept:
- Optimization of process parameters;
- Obtaining new food products;
- Innovative technological approaches to increase the shelf life of food products;
- Valorisation of biologically active compounds obtained by different extraction methods;
- Valorisation of by-products in the food industry;
- Applying minimal processing technologies to obtain new products;
- Reformulation of food composition to increase functionality and nutritional value;
- Packaging in modified atmosphere and the use of new materials for food packaging;
- Market research on the impact of some food products on consumers.
2. Implementation of biotechnological processes in the food industry
- Bioprocessing technologies with implications in food science and biotechnology;
- Starter cultures and fermentative processes (design, control, modeling and simulation);
- New approaches on the effects of tribiotics; prebiotics, probiotics and postbiotics on human health;
- Molecular separations, preparation and characterization of bioactive compounds;
- Studying the behavior of biomolecules through advanced molecular modeling techniques;
- Genetic engineering with implications in biotechnology and food science;
- Bioremediation, biodecontamination and biovalorization of wastes.
- Bioconversion processes.
3. Food expertise, food quality control and food safety
- Assessing food quality and safety;
- Technical expertise in food industry;
- Ensuring and monitoring the quality and safety of food at the manufacturer;
- Consultancy in implementation processes for food quality and safety management programs (SR EN ISO 22000: 2005, HACCP system) and quality management in testing laboratories (ISO 17025);
- Training the personnel in the principles of food quality and safety management, total quality management;
- Working with national food safety and consumer protection bodies to monitor food quality, prevent the consumption of fake and / or contaminated food, risk analysis;
- Integration into national and international programs to monitor food quality and food safety in accordance with EU legislation;
- Extending the conformity assessment capability in line with the latest analytical methods for investigating, assuring and monitoring food quality and food safety.