Projects

Packaging, instrument - information and protection system, essential in the management of food safety

Research regarding the influence of some technological factors on the acrylamide level of French fries and coffee

Investigating the antioxidant potential of some vegetables and fruits from the food diet as protection against oxidative stress and promoting consumer's health

Researches concerning valorisation of vegetable waste from the vegetable and fruit processing industry, in order to fortify food products, for the prevention and diet therapy of diseases caused by oxidative stress

Development of gluten-free products with nutritional value and improved sensory qualities through the use of new raw material resources

Researches concerning valorisation of Jerusalem artichoke (Helianthus tuberosus) in order to obtain hypoglycemic foods, with antioxidant potential, for the nutrition of people with diabetes

Research on personalized nutrition, as a preventive factor against diseases by population groups, including risk groups population (elderly, children, etc.)”

Researches on the influence of certain sources of protein in food and the degree of acceptability of consumers

Researches on obtaining personalized foods: sensory quality, nutrition and authenticity

Prim - Performance and innovation in management