CFSE – Center of Food Science and Engineering
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Consumption and behavior of food
- Dietary surveys
- Consumption analysis
- Product support
- Development of marketing concept
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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
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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
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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
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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