The Department of Food Technology cooperates with foreign and domestic research institutions and food manufacturers in the field of development of analytical methods used to detect natural and non-native compounds present in food, in the field of authentication of various food products, further in the field of sensory and microbiological evaluation of food and cosmetic products, monitoring of mutual the action of food components and food additives during the production process, optimization of technological processes in the food and cosmetics industry, in research, cooperation and analyzes in the field of cosmetic chemistry and technology and in the development of HACCP systems.
