Research activities at the Department of Food Technology are oriented to:
- chemistry and analysis of lipids and fats, natural antioxidants, surfactant chemistry and detergent technology, household chemistry and hygiene and sanitation in the food and cosmetics industry,
- chemistry, technology and microbiology of milk and milk products,
- chemistry and technology of cereals, chemistry of carbohydrates and technology of sugar production, innovative technologies in the production of confectionary and chocolate,
- chemistry and technology meat and fermented meat products,
- development of new analytical methods for determination of natural and non-natural compounds present in foodstuffs,
- biopreservation of vegetables, authentication of food products and raw materials,
- elimination of undesirable and cancer-causing substances from food based on physicochemical interactions,
- development of new types of functional food products,
- cosmetology and safety assessment of cosmetic products, especialy from the point of view of protection agains excessive exposure to free radicals, UV radiation and digital radiation.
