Research Group Profiles
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Here you can find a list of research groups from faculties at the University of Zagreb available for research & development collaborations and partnerships with industry and academia partners. You can search this list by any keyword and filter the research groups by market sectors or faculties. Each profile includes short summary of research group activities, expertise and services they offer and other relevant information for potential partners.
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Faculty of Agriculture, Department of Agricultural Technology, Storage and Transport
The department was established in 1920th under the name Department of Economic and Chemistry in the then newly established Economic and Forestry Faculty of Zagreb. Since 1920 to 1955 the department was the only institution in the region engaged in...
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Faculty of Food Technology and Biotechnology, Department of Process Engineering, Laboratory of Thermodynamics
Basic interest of group is development and application of non-thermal technologies in food technology and food engineering. This includes applications of high intensity ultrasound as a tool for changing physical and chemical properties of various...
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Faculty of Food Technology and Biotechnology, Department of Food Engineering, Laboratory fof Technology of Milk and Dairy Products
The main target of our scientific researches is focused on improvement of the functional properties of dairy products which will have desirable sensory characteristics and will be accepted by most consumers. The main objective of researches is...
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Faculty of Food Technology and Biotechnology, Department of Food Technology Engineering, Laboratory for Fruit and Vegetable Preservation and Processing
Researchers in the Laboratory for the preservation and processing of fruit and vegetables carried out the researches on changes of basic physico-chemical parameters, pectin substances, vitamins, phenolic compounds and plant pigments (anthocyanins,...
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Faculty of Food Technology and Biotechnology, Department of Food Engineering, Laboratory of Food Processing Engineering
The expertise of our research group is covered in the area of application of novel and innovative techniques like high pressure treatment, low and high power ultrasound and tribomechanical micronisation procedure. These techniques have been...
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Faculty of Food Technology and Biotechnology, Department of Food Engineering, Laboratory for Meat and Fish Technology
Laboratory for Meat and Fish Technology is focused on the research in the field of technology and quality of various animal-based products. The personnel of the laboratory have a strong background in food processing, quality and quality control of...
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Faculty of Food Technology and Biotechnology, Department of Process Engineering, Laboratory for Unit Operations
Primary research interest of the group is development of novel technologies for the food industry. This includes processing with high hydrostatic pressure and high intensity ultrasound. Group has broad expertise in various operations, such as...
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Faculty of Food Technology and Biotechnology, Department of Food Engineering, Laboratory for Oil and Fat Technology
The main focus of our team is to investigate how the production parameters influence the properties of nonrefined vegetable oils (particularly olive oil, rapeseed oil, lineseed oil and pumkin oil). We extend our interest on oxidative stability of...
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Faculty of Food Technology and Biotechnology, Department of Food Technology, Laboratory of Yeast and Fermentation Technology
The broad expertise of dr. Stehlik-Tomas's research group is in: -Production and biochemistry of fresh and dry baker’s yeast. Implementation of knowledge in the media preparation and the optimisation of the running of aerobical processes....
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Faculty of Food Technology and Biotechnology, Department of Process Engineering, Section for Fundamental Engineering
Our laboratory has expertise in mixing of powders and rheology techniques, particle size definition techniques process, agglomeration, on-line measurements techniques, thawing and freezing, and microwaves measuring. The expertise is focused on...