​          The food technologies department carries out research projects on the protection of product quality in the process starting from the harvest of the fruits until they reach the consumer and safe delivery of the products. Our research studies include:

• Preservation of product quality and safety during harvest, post-harvest drying, processing and storage,
• New product development,
• New processing and packaging technologies,
• Development of appropriate systems for the prevention of mycotoxin formation in food,
• Determining the effects of different packaging and storage techniques and harvest times on food safety and quality characteristics,
• Shelf life studies,
• Developing food processing technologies and increasing product diversity,
• Different preservation methods,
• Usability of food industry residues and waste in food or other sectors.