Overview of research activities of the laboratory

• Sugar production technology
• Operational measurements in sugar factories
• Analysis of products and intermediates from sugar production; Analysis of monosaccharides and oligosaccharides in food materials (Cationic and anionic liquid chromatography)
• Analysis of sugar and sugar products
• Analysis of mono- and oligosaccharides in food and feed
• Membrane and chromatographic separation procedures, modelling and simulation of technological processes
• Technology of preparation of various carbohydrates and sugar alcohols by enzymatic, microbiological or chemical route, their separation, final purification and concentration

Research Groups

Research Group of Novel Food Processes

The research is focused on modern, promising processes used in food technologies and biotechnologies, in the production of novel foods with added value and nutritional benefits. Emphasis is placed on processes leading to the minimization of interventions in the raw material during food production, processes with minimal water and energy consumption and the possibility of using waste materials.

• Crystallization from solutions, nucleation, metastable region measurement
• Measurement of particle size distribution
• Computer image analysis
• Sieve analysis
• Drying and evaporation of food materials (spray dryer, vacuum evaporator with rising film)
• Development of new procedures for the isolation of carbohydrates using chromatographic methods, industrial chromatography (Simulated Moving Bed Chromatography)
• Use of membrane separation processes in the food industry
• Rheological behavior of food
• Photocatalytic oxidation processes in the food industry
• Extrusion

Research Group for Modelling and Simulation of Food Processes and Technological Units

As the name implies, this research group focuses on mathematical modelling and simulation of processes that are commonly used in the food industry but also in processes that are still looking for their application in the food industry.

• Simulation, modelling and balance calculations of technological processes
• Database of properties of sugar and starch solutions
• Creating equations and computer programs
• Mathematical modelling of food processes