Projects

Investigations regarding the influence of some technological factors on the amino acid profile of bakery products

Research regarding the establishment of falsification of dairy products

Research on the differentiation of the main genotypes of aromatic plants grown or harvested from spontaneous flora (basil, lavender and mint) based on the major compounds of the essential oils, determined by spectral methods

Management of deoxynivalenol and aflatoxins mycotoxins in the risk areas, in the context of climate change in Romania

"Establishing the level of mycotoxin contamination of complex food matrices depending on the occurence type and time of food spoilage fungi

Valorification of some vegetable by-products by using them to obtain bakery products enriched in bioactive compounds

Experimental study regarding the effect of bioactive compounds of vegetal origin over physico-chemical, rheological and sensorial properties of bakery products

Research on the correlation between the content of biologically active substances from agri-food products and the antioxidant capacity as a synergic effect of food matrix

Capacitatea zonelor fost industrializate pentru combaterea somajului si imbunatatirea ocuparii pe cont propriu

Masuri active si integrate de ocupare a persoanelor vulnerabile si someri de lunga durata din zonele industrializate aferente regiunilor SV si SE