Food is nothing without high quality in every following aspect: nutrition, healthiness, appearance, flavor and stability. Strong competition in food sector requires companies to develop and apply new technologies and methods to keep up with the demands of customers. This challenge can be overcome with support of R&D that gives the company a much more thorough understanding of their products and potential options.
The main focus of CFFT is to develop theoretical models and experimental methods to improve the quality of the products of different food companies. Scientific approach is used to explain interactions between food components during processing. Moreover, we are able to the translate results into practical improvements in manufacturing processes.
We are skilled in modeling and controlling different production steps, that are crucial to the outcome of the product. We use various methods such as rheology, microscopy, chromatography, texture analysis, and also perform sensory evaluation of the products.