Activities carried out

-          Risk evaluation of processes and products in the context of several HACCP projects

-          Analysis of microbiological problems in food processing plants and primary production

-          Preparation of branch specific hygiene codes

-          Preparation of scientific documents concerning food safety and shelf life

-          Preparation of scientific documents for authorization of the use of ingredients, decontamination products, etc

-          Scientific support of applications for subsidized research projects

-          Scientific support of introduction of novel preservation techniques, including design and monitoring of field trials