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.

1. Market sector All Oil & Gas Producers Oil Equipment, Services & Distribution Alternative Energy Commodity Chemicals Specialty Chemicals Forestry & Paper Industrial Metals & Mining Mining Building Materials & Fixtures Heavy Construction Aerospace & Defense Electronic & Electrical Equipment Industrial Engineering Industrial Transportation Support Services Automobiles & Parts Beverages Food Producers Household Goods & Home Construction Leisure Goods Personal Goods Health Care Equipment & Services Pharmaceuticals & Biotechnology Food & Drug Retailers Fixed Line Telecommunications Mobile Telecommunications Electricity Gas, Water & Multiutilities Financial Services Software & Computer Services Technology Hardware & Equipment
2. Faculty All Faculty of Agriculture Faculty of Architecture Faculty of Chemical Engineering and Technology Faculty of Civil Engineering Faculty of Electrical Engineering and Computing Faculty of Food Technology and Biotechnology Faculty of Forestry Faculty of Mechanical Engineering and Naval Architecture Faculty of Metallurgy Faculty of Pharmacy and Biochemistry Faculty of Science Faculty of Science - Biology Faculty of Science - Chemistry Faculty of Science - Geography Faculty of Science - Geology Faculty of Science - Geophysics Faculty of Science - Mathematics Faculty of Science - Physics Faculty of Textile Technology Faculty of Transport and Traffic Sciences Faculty of Veterinary Medicine School of Dental Medicine School of Medicine
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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...

  Drying, Unconventional and Alternative Energies, Agriculture Machinery/Technology, Food Processing

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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...

  Drying, Process control and logistics, Extraction, Food Processing, Food Technology, Safe production methods

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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...

  Filtration and Membrane Processes, Food Processing, Food Technology, Food Microbiology/Toxicology/Quality Control

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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,...

  Drying, Drink Technology, Food Additives/Ingredients/Functional Food, Food Processing, Food Technology, Food quality and safety

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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...

  Drying, Food Additives/Ingredients/Functional Food, Food Processing, Food Technology, Food Microbiology/Toxicology/Quality Control

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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...

  Electrical Engineering and Technology/Electrical Equipment, Analytical Chemistry, Food Additives/Ingredients/Functional Food, Food Processing, Food Technology, Food quality and safety

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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...

  Coatings, Drying, Process control and logistics, Food Additives/Ingredients/Functional Food, Food Processing, Food Technology , non thermal process (ultrasound, high pressure)

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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...

  Extraction, Food Additives/Ingredients/Functional Food, Food Processing, Food Technology, Food quality and safety, Food Microbiology/Toxicology/Quality Control

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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....

  Enzymology/Protein Engineering/Fermentation, Microbiology, Drink Technology, Food Additives/Ingredients/Functional Food, Food Processing, Food Technology

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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...

  Coatings, Drying, Process control and logistics, Filtration and Membrane Processes, Food Processing, Food Technology