The major components of food products and basic materials can be examined by classic analytic methods. These investigations provide a complex view of food quality.
Our institute works on different interconnected topics of food microbiology and molecular biology.
As part of our food safety research, we conduct population-genetic, phylogenetic, and resistance biological examinations on plant pathogenic microorganisms,in addition to the identification and morphological examination of pathogenic fungi. The examination of botrytis microbiota, which plays an importan role in the noble rotting of certain types of grapes is also one of our main research areas.
In vitro digestion models are widely used to study the digestibility of foods and structural changes in them. Our goal has been to develop a complex digestion model that accurately represents the particular phases in human digestion and delivers repeatable results described by appropriate analytic techniques.
Biosensors are special, selective chemical sensors. These devices can be characterized by high specificity, suitability for real time analysis and simple sample preparation procedures. Biosensors can also provide the opportunity of on-site measurements and rapid, monitoring examinations.