Center for Food Science and Preservation Technologies

Research Center – Technofest Institute of Technology (TITU)

The Center for Food Science and Preservation Technologies at the Technofest Institute of Technology (TITU) is an interdisciplinary research center dedicated to advancing scientific knowledge, innovative technologies, and sustainable solutions in food science, food engineering, food safety, and modern food preservation.

Food security, reduction of food loss, and the development of safe and sustainable preservation technologies have become global priorities. The Center brings together researchers, food engineers, microbiologists, chemists, biotechnologists, agricultural scientists, and industrial partners to develop innovative technologies that improve food quality, extend shelf life, reduce waste, and enhance consumer safety.

The Center combines fundamental scientific research with industrial applications, supporting the development of next-generation preservation technologies that meet international food safety standards while minimizing environmental impact.

Vision

To become an internationally recognized center of excellence in food science and preservation technologies by conducting innovative research that contributes to global food security, sustainable food systems, and advanced food processing technologies.

Mission

Our mission is to develop innovative and sustainable food preservation technologies, improve food quality and safety, reduce postharvest losses, and facilitate the transfer of scientific knowledge into industrial applications through international collaboration and interdisciplinary research.

Research Areas

The Center conducts research in a wide range of scientific disciplines, including:

Food Science
Food Engineering
Food Preservation Technologies
Food Safety and Quality Assurance
Food Microbiology
Food Chemistry
Food Biotechnology
Functional Foods
Nutraceuticals
Food Packaging Technologies
Smart Packaging
Active Packaging
Intelligent Packaging Systems
Cold Plasma Technologies
Plasma-Activated Water (PAW)
Non-Thermal Food Processing
Postharvest Technology
Shelf-Life Extension
Fresh Produce Preservation
Meat and Poultry Preservation
Seafood Preservation
Dairy Technology
Fruit and Vegetable Processing
Cereal and Grain Technologies
Food Drying Technologies
Freeze Drying
Microwave Processing
High Pressure Processing (HPP)
Pulsed Electric Field Technologies
UV and Ozone Food Applications
Food Waste Reduction
Sustainable Food Processing
Circular Food Systems

Strategic Research Priorities

The Center focuses on scientific solutions that address global food challenges by developing innovative preservation methods capable of maintaining nutritional quality while extending product shelf life.

Priority research includes:

Advanced non-thermal preservation technologies
Cold plasma applications in food processing
Plasma-Activated Water (PAW) technologies
Sustainable food packaging systems
Antimicrobial surface treatments
Fresh food preservation
Reduction of postharvest losses
Food safety monitoring
Natural preservation technologies
Smart food processing systems
Digital quality control
AI-based food inspection systems

Innovation and Technology Development

The Center actively supports the development of innovative technologies that bridge academic research and industrial production.

Research activities include:

Prototype development
Industrial pilot systems
Technology commercialization
Food equipment innovation
Patent development
Technology transfer
Product validation
Industrial process optimization

Special emphasis is placed on translating laboratory innovations into scalable industrial solutions that support sustainable food production worldwide.

Laboratories

The Center is expected to establish several specialized laboratories, including:

Food Microbiology Laboratory
Food Chemistry Laboratory
Food Safety Laboratory
Cold Plasma Technology Laboratory
Plasma-Activated Water Laboratory
Food Packaging Laboratory
Shelf-Life Evaluation Laboratory
Food Quality Analysis Laboratory
Food Processing Laboratory
Postharvest Technology Laboratory
Sensory Evaluation Laboratory
Food Innovation Laboratory

International Collaboration

The Center actively promotes collaboration with universities, food research institutes, governmental organizations, food industries, technology companies, startups, and international organizations worldwide.

Areas of collaboration include:

Joint research projects
Horizon Europe research initiatives
International scientific publications
Researcher exchange programs
Technology development
Industrial partnerships
Food innovation projects
International conferences and workshops

Industrial Partnerships

The Center welcomes cooperation with companies operating in:

Food Manufacturing
Food Packaging
Supermarket Chains
Agricultural Cooperatives
Food Equipment Manufacturing
Cold Chain Logistics
Food Export Companies
Fresh Produce Industries
Meat and Poultry Processing
Dairy Industries
Seafood Processing
Beverage Manufacturing

Industrial collaboration aims to accelerate the commercialization of innovative food preservation technologies and improve global food supply chains.

Education and Professional Development

The Center contributes to education through:

Graduate research supervision
Professional training programs
International workshops
Certificate courses
Summer schools
Scientific seminars
Industry training
Innovation and entrepreneurship programs

These activities help prepare highly qualified researchers and professionals capable of addressing future challenges in food science and technology.

Sustainable Food Innovation

The Center strongly supports the development of environmentally friendly technologies that reduce food waste, minimize energy consumption, improve processing efficiency, and contribute to sustainable food systems.

Research is aligned with the United Nations Sustainable Development Goals (SDGs), particularly those related to Zero Hunger, Good Health and Well-being, Responsible Consumption and Production, and Climate Action.

Join Our Research Network

The Center for Food Science and Preservation Technologies welcomes scientists, food engineers, microbiologists, chemists, biotechnology researchers, industry professionals, graduate students, startups, food manufacturers, and international institutions interested in collaborative research and innovation.

Researchers who wish to obtain additional information, participate in international research projects, become affiliated researchers, establish institutional partnerships, or collaborate with the Center are warmly invited to contact us.

Email: INFO@TITU.EDU.EU

Together, we are advancing scientific excellence and innovative technologies to build safer, healthier, and more sustainable food systems for future generations.