Gas chromatograph with an olfactometer for the analysis of bioactive and odor-active compounds.

Comprehensive assessment of the quality and safety of food of animal origin, including microbiological, chemical, physical, and sensory analyses. Studies on microbial resistance mechanisms, their ability to form biofilms, and the development of non-conventional methods for food preservation. Collaboration in the certification and quality assessment of regional, traditional, and organic food products. The scope of research services includes: Quality and safety assessment of food of animal origin. Development of non-conventional preservation techniques. Microbiological studies, including microbial biofilm-forming activity and mechanisms of antibiotic resistance. Analysis of chemical, physical, functional, and sensory characteristics of food. Quality assessment of regional, traditional, and organic food products. Share on