Istraživačke skupine
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Ovdje možete pronaći popis istraživačkih skupina fakulteta Sveučilišta u Zagrebu dostupnih za suradnje i partnerstva u istraživanju i razvoju s industrijskim i akademskim partnerima. Popis možete pretraživati po ključnim riječima i filtrirati ga po tržišnim sektorima ili fakultetima. Svaki profil sadrži kratak sažetak aktivnosti istraživačke skupine, znanja i usluga koje nude te druge korisne informacije za potencijalne partnere.
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Faculty of Agriculture, Department of Microbiology
Scientific activities within the Department of Microbiology covers three main areas: soil microbiology, food microbiology and wine microbiology. One of the most important area of the research is symbiotic nitrogen fixation and beneficial...
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Faculty of Agriculture, Department of Dairy Science
Scientific activities of the Institute is based on surveys of the entire field of dairy science. Significant results were achieved in studies of polymorphisms of milk proteins, the formation and structure of specific compounds for traditional...
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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 Biochemical Engineering, Laboratory for General Microbiology and Food Microbiology
«Isolation and identification of autochtonous microbial population from traditional fermented food and environment, formation of central collection of autochtonous starter cultures, their impact on food safety and mycotoxins in food and feed»...
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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 Biochemical Engineering, Laboratory for Antibiotic, Enzyme, Probiotic and Starter Culture Technology
Dr. Šušković's research group has key expertise in the development and application of probiotic, prebiotic and synbiotic concept. Throughout these successfully evaluated and applied concepts, three lactic acid bacteria strains are defined 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 Biochemical Engineering, Laboratory for Biology and Microbial Genetics
Main fields of our scientific research are (1) influence of mutagens and antimutagens on molecular processess in the cell, (2) genome stability and molecular genetics of the yeast Saccharomyces cerevisiae and (3) bacterial evolution. PCR-RFLP i...
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Faculty of Food Technology and Biotechnology, Department of Chemistry and Biochemistry, Laboratory of Toxicology
The primary research interest in our laboratory is directed towards the events at cellular and molecular level after exposure to certain xenobiotics such as industrially originated pollutants (polychlorinated biphenyls, polycyclic aromatic...
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Faculty of Food Technology and Biotechnology, Department of Food Engineering, Laboratory for Cereal Chemistry and Technology
Research area of Dr. Ćurić is food production from cereals as basic raw materials. Her group has a strong background in food extrusion, dough rheology and chemistry, texture analysis, storing and milling of cereals, process modelling and...