Product Quality and Innovation Research Institute for Agriculture, Fisheries and Food
Optimal processing of primary agricultural products (plant and animal) into quality food, feed and non-food products is our focus, particularly dairy, meat and fish products, ready-made meals, vegetables and fruits. We study quality improvement, authenticity, nutritional and functional properties, taste, nutrition and health, detection of GMOs and allergens, valorization of secondary flows and new applications from plant biotechnology.