Research areas
- development of functional fermented dairy foods containing various biologically active substances
- comparative evaluation of conventional plating methods used for selective enumeration of lactic acid bacteria and bifidobacteria and their application in microbiological quality control of fermented milks
- development of food products manufactured by sous-vide technology
- stimulating the growth and fermentation activity of yeast strains
- microbiological examination and physicochemical analysis of food raw materials and technology development
- exploring the potential application of medicinal plants in the food industry
