Assessment of technological value, technological parameters and storage conditions of raw materials, semi-finished products and products of the potato, starch, fat and sugar industries.
Using non-traditional plant raw materials with high content of biologically active compounds in the production of snacks, especially using extrusion methods.
The possibility of using new varieties of potatoes with different flesh colour and pro-health properties for consumption and for the industrial production of dried, fried, canned and extruded products.
Monitoring and reducing the content of toxic compounds naturally occurring in plant-based materials and products.
Obtaining high-protein preparations from potatoes and other plant materials. Research is conducted towards obtaining protein preparations from by-products of the potato industry as a food additive.
Determining the thermal-oxidative stability of frying fats depending on the frying conditions and the type of fried products. Determining the influence of the type of frying fat on the sensory characteristics and storage stability of fried potato products. Selecting natural compounds with antioxidant properties that stabilise frying fats and fried potato products during storage.
Modifying starch with chemical, physical and biochemical methods, mainly to improve technological processes.
Investigating the properties of starch preparations, i.e. viscosity of gelatines, degree of substitution, thermal characteristics of gelatinisation, susceptibility to amylolytic enzymes, granularity or the content of amylose and amylopectin chains (components of the starch chain).
