• Development of safe, high quality and nutritious functional food products

  • Production of food ingredients from natural resources

  • Valorization of food waste and by-products by extraction of value-added and/or bioactive components via cost-efficient novel extraction processes (ultrasound, microwave, enzyme-assisted, SC-CO2)

  • Enhancement of functional properties and stability of food ingredients through use of encapsulation techniques (electrospinning, coating and liposome production)

  • Production of functional food components by microbial fermentation and enzymatic conversions from food wastes

  • Determination of bioaccessibility, functionality, physicochemical and sensory properties and stability of bioactive components in existing and new food products

  • Development of biobased and/or active packaging materials.

  • Novel food processing technologies (Irradiation, UV, ultrasound, ozone, microwave, modified atmospheres, cold plasma) for improvement of quality and nutritional value and extension of shelf life of foods

  • Investigation of alternative protein sources