Topic 2: Towards diverse, sustainable and circular food processing systems
We are interested in joining or forming a consortium focused on sustainable and circular food systems, with a strong emphasis on valorization of plant-based resources, food safety, and nutritional quality.
Our cooperation interest includes:
Participating as a scientific partner in projects related to:
- Valorization of food by-products into functional ingredients.
- Green and innovative processing technologies for improved sustainability.
- Chemical and nutritional characterization of plant materials and food prototypes.
- Risk element and contaminant assessment in raw materials and innovative foods.
- Development of quality, safety, and transparency indicators in food systems.
- Consumer-oriented approaches related to healthier and sustainable diets.
Contributing to interdisciplinary collaborations combining food chemistry, processing, sustainability assessment, and consumer perspectives.
We welcome cooperation with universities, research institutes, SMEs, food processors, consumer researchers, and organizations active in sustainability and circular economy.
The Institute of Food Sciences at the Slovak University of Agriculture in Nitra (SUA Nitra) is a leading academic and research institution in Slovakia specializing in food chemistry, food technology, nutrition, and food safety.
Our research focuses on the characterization of bioactive compounds, nutritional quality, risk elements, and contaminants in plant-based materials and food products. We have strong expertise in the valorization of fruit and vegetable processing by-products, development of functional foods, and the evaluation of sustainability aspects of food systems.
The institute operates fully equipped analytical laboratories, including HPLC-DAD, GC, AAS, UV-VIS spectrophotometry, and modern sample-preparation facilities, enabling high-quality chemical, nutritional, and safety analyses.
We participate in national and international research projects and maintain active collaborations with universities, research institutes, SMEs, food producers, and environmental stakeholders.
The institute also plays a strong educational role, training bachelor, master, and PhD students in food sciences and supporting capacity building through workshops, innovation activities, and dissemination of scientific results.
