Research at the Faculty of Food Technology

Active scientific work has been done at the Faculty of Food Technology during the last decade. Many teaching staff members and PhD students are involved in different national and international research projects providing good basis for further development of the research. The main research areas in food science and technology deal with food in all its aspects starting with raw materials, analysis and development of processes and technologies, and ending with safety, healthiness and quality of ready-to-eat food products. Food packaging has become one of the most interesting sectors in this research area. The new research field - riskology - has developed in close relation with the food safety. The identification of factors influencing the development of catering industry is one of the research problems studied by the young researchers of the Faculty. Through support from various European funds and other financial resources, modern equipment and measuring devices have been purchased. It is envisaged that, in the future, development and results of the scientific research activities will largely depend on the scientific material resources and facilities available for the researchers.