print small

Participating Countries:

Australia

Belarus

Belgium

Bulgaria

Croatia

Cyprus

Czech Republic

Estonia

France

Germany

Greece

Hungary

Iceland

Ireland

Israel

Italy

Japan

Lithuania

Luxembourg

Malta

Netherlands

Poland

Portugal

Romania

Russian Federation

Serbia

Slovakia

Slovenia

Spain

Sweden

Turkey

Ukraine

United Kingdom

United States

University of Zagreb

Pierottijeva 6
10000 Zagreb
Croatia

Contact email:

Website: www.pbf. hr

Brief presentation of the institution

Faculty of Food Technology and Biotechnology is a high education institution and the central place of academic education of experts in the fields of food technology, biotechnology and nutrition in the Republic of Croatia. Scientific research activities pursued by the FFTB go through and mirror in national and international scientific research and expert (applicative) projects and projects jointly organised with the industrial sector, that cover the fields of Food Technology, Food Engineering, Food Quality & Food Safety Control, Bioprocess Engineering and Environmental Protection-Oriented Biotechnological Processes, Molecular Biology and Genetics, Biochemistry, Microbiology, Nutrition Science and other kindred scientific disciplines.

Main Plasma with liquids related topics

Plasmas formed directly in liquid inactivate microorganisms and without significant increase in temperature during the treatment. However, knowledge gaps regarding the nature of sterilization (e.g. physical vs. chemical), inactivation mechanism and the plasma reactor design have been identified as major constraints for the applicability of this technology in food industry

We develop a liquid-phase non-thermal plasma reactor for the sterilization of liquid foods.

 

Main Plasma with liquids related research techniques and equipment

Develop and optimize a liquid-phase plasma reactor by testing different electrode materials and electrode arrangements with and without externally bubbled gases.

Evaluate the ability of the reactor(s) to inactivate pathogenic microorganisms suspended in fruit juices.

Additional research activities for both goals include chemical and electrical characterization of plasma and the determination of the effect of the treatment on the structure, chemical, and sensory properties of the treated food.

Brief information on available facilities related to Plasma with liquids

Willingness to accept/host visiting researchers

Participation in Working Groups

Projects:

  • The impact of non-thermal atmospheric gas-phase plasma on bioactive components and aromatic profile of fruit juices
    Project type: National
    Funding: University of Zagreb

Members:

  • Zoran Herceg
    Email:

    Position: Professor

Image Gallery:

Action Office

Working groups

Core Group

Related sites: