Canning Technology Department

Carries out scientific-applicable  studies in the field of the technologies for canning of fruits and vegetables through sterilization, freezing, concentration drying bio-preservation, extrusion.

Develops and adopts  new assortments of canned foods; functional and healthy foods – for children and adults, frozen, dried fruits and vegetables, extruded vegetable flours, foods on peanut base, foods with increased  biological value and foods from raw materials not traditional for the canning industry;

Develops and introduces new technologies and packages  for processing and storage of plant and animal origin products, according to the modern requirements  for food quality and safety;

Develops technological projects for building of new processing plants and reconstruction of existing ones;

Develops and participates in the development of prognoses, conceptions and programs for the progress  of the canning industry and the raw material base;

Fulfils consultancies in the field of food and flavor industry;

Develops and introduces  quality management systems  on the base of ISO 9001-2000  , GMP, GHP and HACCP in the food industry;