Development of safe, high quality and nutritious functional food products

Production of food ingredients from natural resources

Valorization of food waste and by-products by extraction of value-added and/or bioactive components via cost-efficient novel extraction processes (ultrasound, microwave, enzyme-assisted, SC-CO2)

Enhancement of functional properties and stability of food ingredients through use of encapsulation techniques (electrospinning, coating and liposome production)

Production of functional food components by microbial fermentation and enzymatic conversions from food wastes

Determination of bioaccessibility, functionality, physicochemical and sensory properties and stability of bioactive components in existing and new food products

Development of biobased and/or active packaging materials.

Novel food processing technologies (Irradiation, UV, ultrasound, ozone, microwave, modified atmospheres, cold plasma) for improvement of quality and nutritional value and extension of shelf life of foods

Investigation of alternative protein sources