Department of Carbohydrates and Cereals
Research at the Department is devoted to new techniques of isolation, preparation and special analysis of sugars in cereals, cereal foods, confections, products from starch and sugar industry and also many agricultural raw materials. It involves a development of modern methods for isolation of β-glucans and study of polysaccharide structure, which is of considerable importance for production of modern coagulants and derivatives. An attention is also paid to better utilization of food raw materials, waste and by-products, application of membrane and chromatographic techniques for separation and isolation of valuable compounds and their further use as, e.g., biodegradable plastics (utilization of polysaccharides for food and non-food applications) or prebiotics (lactose) components. The Department collaborates with industrial partners on monitoring of food quality and the application of HACCP. The department’s staff is also involved in the development of database of food raw material, by-product and final product properties (mathematical models of process and technology management).