Group of food technology and biochemistry
Research on the physical properties and chemical composition of maize, soybeans, and small-cereal grains conducted in the laboratory of the Group of Food Technology and Biochemistry is the basis for the development of ZP genotypes with high nutritional, functional, and technological value.
From the founding of the Institute, until today, the Group of Food Technology and Biochemistry has been conducting research in the field of biotechnical sciences within two interrelated scientific disciplines:
- Chemistry of plant-based food products
- Food technology of grain and flour.
Research
Our research is focused on issues regarding the quality and safety of cereal-based foods in order to better understand changes occurring in food during technological processing. We apply fundamental engineering tools and current analytical techniques to improve our knowledge and we have staff trained to perform over 60 different physical and chemical analyses. Our researchers recognize the importance of cooperation in the advancement of science. Hence, the Group has established partnerships with many domestic and European research institutions.
Cooperation with the food industry companies is also an important segment of the Group's activities. This connection is being carried out through the transfer of knowledge via consultations, product development, and investment projects and represents a bridge between our scientific research and its application in practice.
