Meat Technology and Science of Protein-rich Foods (MTSP)

The research activities of the research group for Meat Technology & Science of Protein-rich Foods are focused on meat and other protein-rich foods. The research group therefore has a well-developed pilot facility and laboratory in which various groups of protein-rich food products can be prepared and analyzed under strictly controlled conditions. The Research Group carries out funded scientific research in numerous projects, often in collaboration with other research institutions and industrial partners from the meat industry, producers and suppliers of functional ingredients for the meat industry, and in the food industry in general. In addition, the Research Group is at the service of companies that have questions related to production and quality of protein-rich food products. The group has specific and extensive expertise in ingredients affecting texture and physical stability of meat products (such as proteins, hydrocolloids, gums, fibres, etc.).