Retention of Food Quality

We study chemically, physically, and microbiologically induced quality changes and identify the indicators of spoiling along the whole processing chain. The influences of the quality of the raw materials, the composition of the formulations/recipes, the processing and packaging procedures, the type of packaging, and the storage conditions are evaluated.
In order to prolong the product shelf-life, we are developing new physical sterilization methods such as plasma sterilization and investigating the use of natural, antimicrobial substances both on the food and incorporated into active packaging.
We are helping to reduce product discard in the retail sector by developing systems for indicating the best before date dynamically, for example depending on the particular storage conditions.

Key areas of research

Retention of Food Quality

Prolonging the shelf-life of foods

 

Shelf-life determination of foods