Topics of paid orders
On behalf of companies (surcharge) the department would conduct:
1. Expertises in the following areas:
• fish processing with particular emphasis on: frozen fish products, salted fish, smoked fish, canned fish, functional food additives,
• assessment of the state of the art production lines for the production of seafood and vegetable & fruit food/plant origin food.
• Expertise related to technology of cereal products
• Expert level of innovation systems in the framework of the EU co-financing for manufacturers
2. Research, measurement, analytical services in the following areas:
• determination of basic food composition (protein, fat, water, ash, sugars)
• determination of the hydrolysis products of proteins
• determination of total volatile bases nitrogen
• determination of amino acid composition of proteins and free amino acids
• determination of proteins solubility
• determination of the proteolytic activity of enzymes
• analysis and evaluation of the technological usefulness of fish resources
• selection and evaluation of the technological usefulness of the food additives, determination of technological usefulness of natural flavorings and spices
• farinograph evaluation of flour
• evaluation of the flour baking ability by a method of test baking
• assessment of the yeast fermentation ability
• determination of carotenoids and polyphenolic compounds in raw materials and plant products
• examination of the technological properties of hydrocolloids
• determination of objective parameters of food color
• measurements of food texture
• formation of food texture and structure and water holding capacity
• technology and the use of mechanically separated meat from low-valuable fish
• technology ready meals and frozen fish
• cold, warm and hot extrusion
• technology of starch "snack food" products with the participation of animal protein
• fermented products technology
• bakery technology
• selection and evaluation of food additives
• analysis and evaluation of the quality of fish and fish products
• fruit and vegetable technology
• Determination of bread features (texture, quality, etc.)
• Determination of flour baking quality
• Determination of the baking ability of biological and chemical leavening agents
• catering technology
• mapping of the temperature distribution inside the autoclave (hot and cold point) and temperature changes in cans as the basis for the numerical evaluation of the sterilization process
• the control of thermal food processes (available lysine, tryptophan, LAL, etc.),
• development of new parameters of sterilization and heat treatment of canned fish, meat and fruit and vegetables, set on the basis of the optimal values of the sterilization process (protein, lipid, textures, carotenoids, sensory analysis and correlation of results).
3. Training, workshops, courses for employees of companies in the following areas:
• Technology of frozen fish products, technology of salted fish, smoked fish technology,
• Technology of canned fish,
• Technology of breads and pastas,
• technology of cereal snack-food products
• Technology of hydrolysates and protein concentrates and functional foods
• functional properties of food ingredients,
• food heat treatment processes, including food preservation and optimal parameters of this processes.
Other services that can be directed to the companies:
• assistance in the preparation for EU projects to promote innovative technologies,
• improvement of technological processes on the line, reducing losses of raw materials, especially in fish technology,
• development of new technologies and processing techniques.
Department of Food Technology developed the following technologies, know-how, patents, which may be available for a fee companies:
• Technology of frozen products from mechanically obtained fish meat
• Technology of salted fish,
• functional food from fish.