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.
Scientific, research,
consultancy and control activities are fulfilled,
related to the problems production and distribution of
good quality and safety foods for the consumer’s
health.
Creates new products and
technologies of raw materials not traditional for the
canning industry – nuts, cereal bases with and without
combinations of fruit and vegetable components.
Carries out scientific and
applied studies on the spectral properties of fruits
and vegetable with the purpose of nondestructive
assessment of their quality.
