Department of Food Technology and Biotechnology

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,
• for experimental production of beer and malt beverages,
• for obtaining, cultivation, micromanipulation, identification, differentiation, characterization, and functional diversity of cereals, pseudocereals, and legumes based on DNA analyses using microsatellites, retrotransposons, and QTL markers,
• for isolation, identification of microorganisms, and testing their properties,
• for determining the effects of biologically active substances and environmental risk factors,
• for determining hematological and biochemical parameters, oxidative and antioxidative status, and monitoring hormonal status influenced by beneficial nutritional components or the effects of toxic disruptors.