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...

  Biology/Biotechnology, Microbiology, Agriculture, Food Microbiology/Toxicology/Quality Control, Environment, Biodiversity

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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...

  Agriculture, Technologies for the food industry, Food Additives/Ingredients/Functional Food, Food quality and safety, Food Microbiology/Toxicology/Quality Control, Nutrition and Health

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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 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»...

  ELECTRONICS, IT AND TELECOMMS, Enzymology/Protein Engineering/Fermentation, Food Additives/Ingredients/Functional Food, Detection and Analysis methods, Food Microbiology/Toxicology/Quality Control

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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 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...

  Clinical Research, Trials, Enzymology/Protein Engineering/Fermentation, In vitro Testing, Trials, Microbiology, Food Additives/Ingredients/Functional Food, Food Microbiology/Toxicology/Quality Control

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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 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...

  Cellular and Molecular Biology, Genetic Engineering, In vitro Testing, Trials, Toxicology, Bioinformatics, Food Microbiology/Toxicology/Quality Control , Application of molecular methods in food techno

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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...

  Clinical Research, Trials, In vitro Testing, Trials, Toxicology, Food quality and safety, Food Microbiology/Toxicology/Quality Control

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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...

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