Scientific and research activity:
- Assurance and improvement of meat products quality by optimizing the use of ingredients and processing parameters
- Energy-saving storage technologies of meet products.
- Thermal analysis of muscle proteins using DSC and ODSC
- Isolation of biologically active substances from egg
- Unconventional pasteurisation techniques of egg products
- Isolation of proteolytic enzymes from various microorganisms and their application in dairy and meat industry