Fruit and Vegetable Products Technology Department (ZO)

Exists since 1954. Since its inception, it has been closely cooperating with the fruit and vegetable industry as well as other branches of the food industry. In 2013, the Department of Beer, Malt and Pro-health Food was incorporated into the Fruit and Vegetable Products Technology Department

Analytical offer

The Fruit and Vegetable Products Technology Department performs tests covered by the Research Laboratory scope of accreditation No. AB 452 issued by the Polish Center for Accreditation (as of January 24, 2018)

Research:

• Fruit and vegetable products technology development with pro-health and special nutritional purposes (functional food), also using biotechnological processes;
• Exploring the possibilities of applying new and improving existing techniques and technologies for the processing and preserving of fruit and vegetable products;
• Fruit and vegetable products technology development using lesser known, regional and/or organic raw materials with high health-promoting potential;
• Production technology development for fermented beverages based on malted cereal grains,
• Establishing criteria for the evaluation of physicochemical and sensory quality as well as developing and adapting new analytical methods for the testing of raw materials, semi-finished,  fruit and vegetable, malting and brewing products;
• Suitability assessment for the production of new malting barley and hops varieties, proposed for cultivation in Poland;
• Improvement of malting and hop products production technologies,
• Improving wort production technology, fermentation, maturation and filtration of beer;
• Technologies and techniques development of waste production management in the malting and brewing industry.
• Natural flavors and food dyes testing and receiving.

Services:

• Quality testing of raw materials, semi-finished products and products of the fruit and vegetable, malting and brewing industries, using chemical, physicochemical, enzymatic, sensory and instrumental methods,
• testing the nutritional and energy value of raw materials and agri-food products,
• expertise on the authenticity of juices, concentrated juices, nectars, fruit beverages and purées;
• Quality and microbiological safety testing of semi-finished products and fruit and vegetable and brewing products
• Food products thermal fixation processes control;
• conducting selected technological processes in the field of fruit and vegetable processing and malting at the microtechnical scale;
• participation in the development and amendment of the subject standards of the fruit and vegetable industry in terms of their adaptation to EU directives and international standards (EN, ISO, CAC / FAO-WHO).

Training:

Physicochemical and analytical methods training in the Department’s field of activity.