Crucial Department Grants and Projects:
New sustainable methods of processing and utilizing domestic oilseeds
Introduction and implementation of monitoring of selected flavoring components in relevant foods available on the Czech market for the purposes of health risk evaluation
Implementing a project-based approach to teaching
The effect of reformulation on the shelf life and physicochemical properties of food products
New approaches and methods of analysis to ensure the quality, safety and health safety of cheeses, optimize their production and streamline hygiene and sanitation processes while reducing the environmental burden of wastewater
Identification of health risks from paper and paperboard based food packaging
Development of new food based on food industry by-products
Semi industrial / Proven Technologies
Methods and criteria to verify food and food raw materials authenticity
Technological processing effect on nutritionally important substances and contaminants fate in baby and infant nutrition