Cooperation offer

NPPC-VUP offers cooperation to various scientific organisations and industry

  • Participations in research projects
  • Basic research
  • Applied research
  • Development of analytical methods
  • Professional counselling for government and industry
  • Education activities, training
  • Comprehensive services for farmers, small and medium-size food businesses
           - Improving of manufacturing technologies
           - TurnKey-Innovations
           - Semi-operational verification of production conditions
           - Complete food product documentation including HACCP
  • Protection of the intellectual property (assistance in the preparation of patents, utility models, protected geographical labels, guaranteed traditional speciality, brand of quality SK)
  • Laboratory services (catalouge available here)

Department of Chemistry and Food Analysis

  • Analysis of nutrients and valuable food components (amino acids, carbohydrates, fatty acids, vitamins, flavonoids, phenolic acids, etc.) using gas and liquid chromatography
  • Analysis of antioxidant properties by electron paramagnetic resonance spectroscopy (EPR) as well as total content of polyphenols, flavonoids and colour characteristic by UV-VIS-NIR spectroscopy
  • Analysis of food contaminants (acrylamide, HMF, mycotoxins, patulin, PAHs, PCBs, ethyl carbamate, pesticides, etc.) and professional assistance and consultations aimed at minimizing occurrence of food contaminants
  • Analysis of volatiles by joint techniques of GC-MS and GC-O
  • Sensory analysis with the panel of trained evaluators and modern computation technique
  • In depth analysis of cereal products
  • Comprehensive analysis of grapevine and wine
  • Authentication and detection of adulteration of foods
  • Differentiation of organic and conventional products
  • Professional counselling regarding food safety
  • Education and consultation service, scientific seminars and education trainings
  • Analytical service (catalouge - link)

Department of Microbiology, Molecular Biology and Biotechnology

  • Microbiological research and characterization of microflora present in food using modern molecular-biology methods (traditional sheep cheese of Slovakia- bryndza, wine, etc.)
  • Microbiological hygiene and sanitation in food industry (effectiveness of disinfectants, characterization of various types of microbial contaminations, etc.)
  • Identification of pathogenic bacteria in food (Salmonella enterica, Listeria monocytogenes, Staphylococcus sp., etc.)