Projects

nnovative methods for preventing and combating food frauds, predicting their effects on the integrity and traceability of products and assessing the impact on the economy of the agri-food sector

Research on food products fortified with functional ingredients obtained from winr byproducts

Research on the risks caused by materials intended for contact with food products, by groups of materials. Harmonization with European legislation

Experimental researches regarding the analysis of some traditional Romanian wines by spectral methods and chromatographies in order to establish the unique characteristics for uniqueness

Use of natural antimicrobial agents for the development of a sustainable innovative technology with application in the food industry

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