CFSE – Center of Food Science and Engineering

  • Consumption and behavior of food
    • Dietary surveys
    • Consumption analysis
    • Product support
    • Development of marketing concept
  • Quality provisions of raw materials
    • Modern texture of foods and color analysis
    • Determining physical and technological parameters for food
    • Instrumental sensory analysis
    • Organoleptic sensory analysis
    • Classical wet chemical analysis
    • Electronic image analysis
    • Particle measurement
  • Product development and marketing of food
    • Development and implementation innovative ideas for products including raw material requirements, technical requirements, technological parameters, economic calculation and market introduction
  • Engineering and technology development
    • Market potential for food technology
    • Technology development (e.g. cutting processes, emulsification, sorting processes, heat transfer processes, drying processes, filtration, etc.)
    • Scientific monitoring of the construction of prototypes
    • Technology testing
    • Technology impact assessment
  • Advice to companies and organizations
    • Feasibility studies for companies and/or projects of the food industry
    • Sector analysis
    • Eastern european studies
    • Teaching in education and training