Research encompasses the application of food, biochemical, and genetic engineering, alongside omics technologies and bioinformatics tools in the development, production, and control of food and biotechnological products. Special emphasis is placed on developing competitive, sustainable, safe, and innovative products, as well as functional and industrially relevant microorganisms.

This topic is focused on harnessing the potential of biotechnological processes in environmental protection, water treatment, and the valorization of renewable resources. Research includes the production of biofuels and biochemicals from renewable sources and aquatic resources in accordance with the principles of sustainable development and circular bioeconomy.

Research is aimed at ensuring food quality and safety through the application of modern chemical, microbiological, toxicological, and sensory methods. It covers the entire food chain – from raw materials to the finished product – with the goal of consumer protection and compliance with regulatory requirements.

This topic covers the development of new bioactive compounds, functional materials, as well as molecular and analytical methods for application in biotechnology, food technology, and nutrition. The research contributes to the development of innovative solutions with potential for scientific and industrial application.

Research is focused on the development of tools and sustainable dietary models, as well as the advancement of nutrition science. Special emphasis is placed on the connection between nutrition and health, the nutritional needs of various population groups, and the contribution to public health policies.