Integrated Center for Research, Expertise and Technological Transfer in Food Industry (BioAliment-TehnIA)

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.