Quality and safety of food of animal origin, including unconventional preservation techniques with biologically active substances.
Isolation of biologically active substances from animal and plant raw materials and using them to protect animal and human health.
Extraction and characterisation of functional properties and applicability of collagen and glycosaminoglycans.
Preparation, characterisation and use of hydrolytic enzymes, mainly proteolytic, for the modification of main food components.
Valorisation and use of by-products of the food industry.
The use of cross-linking agents in the production of capsules with bioactive compounds.
The use of yeast vaccines in cheese making and evaluation of their impact on the quality of cheeses.
Preparation and characterisation of biologically active peptides from food proteins, including the evaluation of their activity and allergenicity as well as their further use.
Analysis of the applicability of protein compounds isolated from animal raw materials in pharmaceutical and nutraceutical industries.
Designing innovative food products, including convenient, functional and targeted food. Vegetarian and vegan products, fat substitutes.
Improving the quality and pro-health properties of food of animal origin.
Food quality assessment, with particular emphasis on regional, traditional and ecological products.
Analysis of the chemical, physical, functional and sensory properties of food.
Microbial activity in the formation of biofilm and antibiotic resistance mechanisms.
Human health prophylaxis from the point of view of nutrigenomics, nutrigenetics and epigenetics; nutritional habits of historical and modern populations.
Interdisciplinary research in the field of poultry – cooperation within DroPower – Poultry Farming from the Field to the Table Leading Research Team.
