About
The Food Technology Department at Leartiker focuses on two main research lines:
-
Food Design: Specializes in developing new healthy and sustainable value-added products from local plant and animal raw materials.
-
Dairy Center: Specializes in the development of dairy products.
Within the Food Design area, there are three main research lines:
-
New Product Development: Involves the ideation, definition, and design of new processes to develop market-ready products. Also focus on identifying new sustainable protein sources and incorporating them into food products to create sustainable and healthy foods.
-
Fermented Products Research: Related to food fermentation studies, development, and diversification of fermented products, including the revalorization of food waste.
Foods
Meat & Fish productsPlant based products (including pickles, table olives and vegetables)Legumes pulses based productsBeverages (alchoholic and not), tea, coffee, vinegar (including other condiments)
Ingredients
Precision fermentationMicrobial fermentation culturesFermentation media and additives