Department of Food Technology and Biotechnology
- Laboratory of Cereal Technologies
- Sensory Laboratory
- Laboratory of Fats and Oils
- Experimental Brewery
- Laboratory of Beverages “A”
- Laboratory of Animal Origin Food
- Laboratory for Biologically Valuable Substances Analysis
- Laboratory of Animal Biotechnology
- Laboratory of Plant Biotechnology
- Laboratory of Experimental Biology
- Laboratory of Experimental Microbiology
Department of food technology and biotechnology is divided into 10 laboratories in which the research activities are focused on current experimental food processing technologies with emphasis on their effectiveness, utilization of raw materials and ecological approach.
The individual laboratories are specialized in:
- Analyses of primary metabolites (content of proteins, saccharides, lipids and fibre) and secondary metabolites (antioxidant activity, content of polyphenols and vitamins), analyses of less-known plant species,
- oil production using novel extraction technologies,
- evaluation of barley and malt quality to determine high quality malt cultivars,
- analyses of embryos and embryonic stem cells,
- identification, differentiation and characterization of cereals, pseudocereals and legumes using molecular and protein markers,
- analyses of hormone profile of blood and cells, hypophysis hormones, hormones of thyroid gland, steroid hormones etc.
Department of food technology and biotechnology
Gestor of department: prof. Ing. Adriana Kolesárová, PhD.Head of Laboratory:
+421 37 641 4497
+421 37 641 4911