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RESEARCH

• functional properties of proteins and polysaccharides (viscosity, gelation, foaming),
• rheological analysis of dairy products, especially butters, spreads, margarines, polysaccharide-protein gels, yoghurts and cheese analogues,
• texture analysis of foods,
• obtaining and properties of processed cheese analogs, imitation cheeses with proteins and polysaccharides,
• technology of desserts, yoghurts and spreads,
• developing new dietary formulas for sportsmen,
• chemical analysis of toxic metals, nitrate and nitrite in fruits and vegetables.

OUR RESEARCH EQUIPMENT:

Dynamic Rheometer Haake RS300 www.thermo.com 

Texture Analyser TA-XT2i (Stable Micro Systems) www.stablemicrosystems.com/

Viscometer DV-II + (Brookfield), www.brookfieldengineering.com/ 

Mini-PROTEAN 3 Electrophoresis Cell (BioRad Laboratories) www.bio-rad.com/ 

ACHIEVEMENTS:

• Development of methods for obtaining polymer/whey protein aggregates, which can be used as substances for increasing the viscosity. This method has been patented in the U.S. (three patents).
• Development of technology for the production of processed cheese analogues with the addition of whey proteins or their polymers.
• Development of technology for the production of milk desserts without the polysaccharide thickeners and gelling agents.
• Development of methods to improve the properties of cheese using transglutaminase.
• The discovery of different interactions between proteins and saccharides and their effect on the functional properties of proteins.
• Developing a new test method for cheese melting analysis.
• Development of a novel method for obtaining the aerated gels from whey protein.
• Development of technology for dairy desserts production using the phenomenon of gel structure inversion after its destruction.

TEACHING

Courses in:

Dairy Science, Specialization in: Technology of Milk and Hydrocolloids, General Food Technology, Food Preservation, Analysis and Storage of Agricultural Products, New Product Development. Department of Milk Technology and Hydrocolloids is a host for Students' Society of Food Technology.

PROPOSAL FOR THE INDUSTRY

• Performing analysis of different products texture.
• Performing rheological characteristics of products (viscoelasticity, viscosity, non-newtonian fluids characteristics).
• Selection of thickeners and gelling agents for different food products (dairy, meat and others).
• Influence of different factors on the rheological properties of products (e.g. storage effects, microbiological changes).
• Assessment of functional properties of proteins and polysaccharides preparations (gel, foam properties, increasing viscosity).
• Advice on the use of whey protein formulations to improve the functional and nutritional properties of products.
• Analysis of chemical and physical stability of dietary supplements for athletes and physically active people.