Designing special malts and assessing their potential in the food industry,
Developing the technology for fermented beverages (beer, wine, ciders, meads) with high antioxidant potential, new sensory and functional features,
Aassessing the usefulness of unconventional microorganisms in fermentation processes,
Using associated cultures of bacteria and yeast in the production of functional fermented beverages with potential probiotic properties,
Optimisation of technological processes in the production of ethanol of the first and second generation
Valorisation of food industry by-products by using the ethanol fermentation process, among others,
Developing recipes and technologies for the production of baked products, pasta, pastry, confectionery and cereal snacks in the treatment and prevention of lifestyle diseases,
Using probiotic microorganisms in the production of baked products,
Developing recipes and technologies for the production of cereal products with high content of bioactive ingredients,
Developing recipes for bread with wholemeal sourdoughs from bread and non-bread cereals, considering their nutritional and health value.
