Selected projects:
- Analytical methods as a tool for adulteration detection or authenticity confirmation of selected food commodities; development of methods to assess authenticity of food with egg content.
- Studies on preparation and properties of susceptors (packaging for microwave heating).
- Studying the effect of high hydrostatic pressure on food ingredients, microorganisms and enzymes.
- Hygienic aspects of food packaging.
- Studying potential of active packaging as a tool to extend food shelf-life due to immobilisation of bioactive agents on packaging material.
- Use of electromigration methods in food analyses.
- Meat and vegetables surface decontamination.
- Effects of processing technology on antioxidant properties of fruit and vegetable products.
- Use of predictive microbiology in risk analyses.
- Methods of ensuring stability of acidic foods.
- Minimum treatment of fruit and vegetable.
- Biodegradable packaging.