Probiotic yoghurt is one of the most interesting functional food products. The improved technology of probiotic yoghurt will be developed with the aim of obtaining better product quality: appearance, consistency, water-binding, shelf-life.
Isolation and characterisation of health improving natural products from plant materials - mainly from by-products of baltic region horticulture - plant leaves, berry seeds, etc. Establishment of production technology for such products.
We will develop a system for drinking water treatment with a co-natural technology called ecoremediation (erm), which can be used for cleaning drinking water, enriching groundwater and protecting water sources.
Egg white hydrolysates possess properties that make them attractive as protein sources in human nutrition. The aim is to develop a novel technology based on selected enzymes and non-thermal process to produce customized high value egg white protein hydrolysates in an optimised process.
Steam and irradiation as complementary methods for decontamination and preservation of food ingredients. Optimization of the process and evaluation of physicochemical and microbiological characteristics.
Harvesting and the newest high pressure and deep vacuum techniques in production of standardized plant extracts/bioactive molecules for application in formulation of nutraceuticals/medicine. In vivo studies to support evidence for health benefits.
The main objective of the project is to strengthen the food industry in the romania and serbia by the development of technologies for production of functional food products enriched with a range of novel low-cost, nutritious and functional soy proteins.