Development of a globally innovative technology for the impregnation of lyophilisates using natural components that act as a barrier to the loss of volatile organic compounds and limit the rehydration of the extracted lyophilisates.

Development of an innovative technology for the production of dried fruit enriched with health-promoting ingredients from fruit juices, in particular natural fruit crisps with significantly enhanced health-promoting and sensory qualities

The main goal of the operation is to implement a product innovation in the form of beta butter - butter with an increased content of unsaturated fatty acids and improved functional values, including: in terms of lubricity

Obtaining an innovative black garlic product with significantly increased health-promoting potential compared to an existing product on the market

Develop and implement into practice innovations in the use of the electrodialysis process in the production of haskap wine in order to deacidify it

Develop recipes and production processes for natural fruit and vegetable cocktails tailored to the individual needs of consumers

The aim of the project is to produce cold meats with high nutritional and dietary value, as well as the desired sensory attractiveness, from the meat of fattened pigs of hybrids of the Polish breeds.

The aim of the project is to carry out research and development work to improve the milk production process and extend the shelf life

The aim of the operation is to develop and implement into the production of freeze-dried preparations from garlic (Allium sativum L.) subjected to lactic fermentation (pickled garlic) and aging in controlled conditions (black garlic).

Developing and implementing an improved technology for the production of so-called black garlic and obtaining a product with a high content of substances with health-promoting properties.