Press office

Specializes in: Milk Processing

Study fields:

• functional food and increasing the nutritional value of dairy products: enrichment with minerals, probiotic microorganisms, functional peptides and other natural food ingredients with pro-health properties
• production hygiene and food quality control: sanitary requirements, hygiene and production quality control, modern instrumental methods used in production hygiene control and food quality control
• safety of food products, mainly dairy products: etiology of food poisoning, identification and properties of pathogenic microorganisms, drug resistance of microorganisms, allergens occurring in food
• modern methods of testing lactic acid bacteria
• production and quality of dairy products and their plant substitutes,
• analysis and evaluation of dairy products and their plant substitutes,
• production hygiene and food quality control,
• modern instrumental methods in the hygiene control of food production and quality,
• the use of lactic acid bacteria and propionic fermentation bacteria in production and bio-protection of food

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