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Wikamp







Fb

Service activities

A+ / A-

  • Energy management in sugar factories - reduction of the energy input in the sugar industry;
  • Measurement, evaluation and optimization of technological processes in food and fermentation industries;
  • Specialized chemical analysis and solving technical and technological problems that occur during sugar production;
  • Determination of the quality and authenticity of sucrose from various factories;
  • Determination of the quality and safety of semi-products from the sugar industry;
  • Searching for alternative sugar beet processing (biofuel production - bioethanol, biogas, feed yeasts, etc.); 
  • Development of new sensors, as well as methods of measurement and control of parameters essential for the technological process of sugar production;
  • Assessment of quality and safety of food products and raw materials, including compatibility with Pharmacopoeia Reference Standards;
  • Research of the practical functioning of quality management systems. Optimization of workflow solutions based on ISO 9000 standards. Accreditation of research laboratories. Environmental management according to ISO 14001;
  • Organization of training courses for employees in the food industry on the subject of food analysis (workshops and seminars);
  • “Summer School STC” Seminars, intended for laboratory managers and quality management representatives on "Current quality issues in the sugar industry";
  • Researching concentration processes; 
  • Studies of fluid dynamics; 
  • Identification of static and dynamic technological properties of control and regulation objects;
  • Conducting chemical processes under pressure up to 200 bar and temperatures up to 250 ?C;
  • Complex analyses of sugar beets, sucrose, sugar beet pulp, molasses and other products of sugar industry (accredited laboratory);
  • Quantification of water and solid substance, determination of the contents of starch, proteins, carbohydrates and fat, determination of fat quality (iodine number, acid number, saponification number, Lea number), determination of the contents of ash and certain chemical compounds;
  • Quantification of fatty acids in raw materials and confectionery and bakery products;
  • Conservation of bakery products by freezing;     
  • Quantification of acrylamide in foods; 
  • Studies on polymorphism, thermodynamical changes and transformations of raw materials and products of starch processing, and confectionery and bakery industries using differential scanning calorimetry;
  • Determination of physicochemical properties of cereals and cereal products and studies on baking characteristics of flour;
  • Studies on rheology and texture of raw materials and products containing: chocolate, starch and polysaccharides; 
  • Research and expert opinions about: technology, estimation of the quality of raw materials and foods, their calorie and nutritive values, stability (shelf-life) of confectionery and bakery products;
  • Advisory service related to technologies used in starch processing, and confectionery and bakery industries;
  • Innovative recipes and technologies for traditional and dietary bakery, confectionery and fine bakery products;
  • Confectionery and fine bakery products with reduced trans fatty acids isomers and reduced saturated fatty acids;
  • Confectionery, bakery and potato products with reduced antinutrient content, e.g. acrylamide and acrolein;
  • Technologies for obtaining sugar-free products and products for diabetics;
  • The impact of technological processes on the content of biologically active compounds in plant raw materials;
  • Obtaining bioactive ingredients from plant raw materials and their applications in the food industry;
  • The use of waste products of the grain and flour industry as a source of biocomponents for use in dietary supplements or health food;
  • Isolation, purification and application of non-starch polysaccharides (including arabinoxylans) with high antioxidant potential;
  • Examination of the interaction of starch with bioactive compounds in the preparation of functional formulations with enhanced stability in the gastrointestinal tract;
  • Study of polymorphic transformations of lipid, polyphenolic, protein, carbohydrate compounds using thermal analysis (DSC, ITC);
  • Investigation of properties and susceptibility of starch of various origins to thermal, chemical and enzymatic modifications;
  • Use of waste products after processing fruits and vegetables as a source of biologically active compounds;
  • Isolation and purification of substances with positive health effects from fruit pomace: berries, apples, onion scales, strawberry leaves, colza and others;
  • Osmotic drainage of fruit and vegetables;
  • Obtaining oligosaccharides with positive health effects by enzymatic methods and isolation from plant material (fructooligosaccharides, galactooligosaccharides, galactosyl derivatives of polyhydroxyalcohols and others);
  • Quantification of dietary fibre.
  • Developing technology of refrigeration, freezing and thawing and cooperation in designing of refrigerating, freezing and thawing systems for raw materials and final products of plant and animal origin;
  • Designing and cooperation in implementation of technology of fabrication of new generation meat products with the enhanced nutritive value and health-promoting properties;  
  • Improving the stability of nutrients and healthy foods packaged in various techniques, such as refrigeration, freezing, modified atmosphere, lyophilization, sous vide cooking;
  • Expert opinions about refrigerating conservation, storage and transport of refrigerated and frozen foods;
  • Selection of optimal conditions for fixation, storage and forecasting of durability;
  • Stabilizing the freshness and durability of bread for different types of storage chains;
  • Limiting the content of preservatives that improve texture, colour, aroma, by using natural pro-active stabilizers - the “clean label” programme;
  • The use of cryoprotectants with health benefits in frozen meat and its use in the production of innovative meat products;
  • Preserving meat while restricting curing salts and / or using natural pro-health compounds;
  • Raising the nutritional value and biological activity of plant sprouts using optimum non-soil growing conditions;
  • New generation food design - advice.
  • Selection of packaging materials and packages for food displaying the required barrier properties and thermal tolerance;
  • Optimization of refrigerated and frozen foods storage conditions;  
  • Optimization of composition of modified atmosphere (MAP) and controlled atmosphere for packaging and storage of foods of plant and animal origin.  Determination of the impact of the modified atmosphere (MAP) composition on the stability of physical, chemical and biochemical properties and health safety of foods of plant and animal origin, kept under refrigerated conditions;   
  • Determination of changes in chemical, physical and sensory properties of frozen foods;
  • Optimization of biological materials’ lyophilisation conditions;
  • Determination of sorption isotherms and prognoses of the shelf-life of lyophilisates;
  • Investigation of physicochemical processes related to the transformation of chemical compounds during the technological process (formation of colour compounds, reactions of amino acids, pectins, proteins, etc.);
  • Optimization of conditions of thermal sterilization of foods and culture media for fermentation processes;
  • Evaluation and optimization of technological processes;
  • Comprehensive analyses of food components in compliance with Polish Standards;
  • Quantification of components of foods, pharmaceuticals and fodder by HPLC techniques; Quantification of preservative agents and synthetic sweeteners in beverages and preserves;
  • Determination of calorie value of foods based on their chemical composition.

 


Faculties