A key objective of our department is to make its accumulated scientific and technological expertise in food biotechnology accessible to industry, research institutions, and development partnerships. Our modern biotechnological research-based infrastructure combined with the expertise of our multidisciplinary research team enables us to offer up-to-date, scientifically grounded, and industrially applicable solutions. These innovation services are designed to support new product development, optimize manufacturing processes, and enhance the efficiency of corporate R&D collaborations.

A thorough overview about the available innovation services:

• development and optimization of fermentation processes,
• experimental approaches aimed at improving bioavailability,
• biological activity assessments and human physiological model studies,
• implementation of in vitro model systems to evaluate real physiological effects,
• production and characterization of specialized bioactive compounds (e.g., postbiotics),
• industrial bioprocessing.
• Microbiome analytics laboratory:human microbiome studies, mapping dietary effects and microbial responses to functional (probiotic) products.
• Human physiological and bioinformatics services:nutrigenomic and metabolomic data analysis, development of personalized dietary recommendations.
• Functional food development platform:product development for industry partners integrating novel bioactive ingredients (e.g., plant extracts, enzymes, fermented components).
• Pre – and postbiotic-based innovation services: development of targeted formulations for different age groups, athletes, or health risk populations.
• Sustainable by-product utilization technologies:biotechnological valorisation of food industry side streams (e.g., extraction of fibres, polyphenols, proteins).
• Rapid diagnostic services in food microbiology:development of novel sensor- and molecular-based quality control solutions.
• Functional claims validation and product notification consulting: support in preparing scientific documentation in line with EFSA guidelines, assessing the validity of functional claims, and designing the required study protocols.
• Microbiome-based food design services: supporting personalized product development through microbiome data analysis, enabling the creation of functional foods tailored to specific target populations.
• Sensory evaluation services for industry partners: professional assessment of taste, aroma, texture, and overall consumer experience, supporting partners in formulation development and quality-related decision-making.