Prof. Dr. agr. habil. Dr.-Ing. Dr. Iryna Smetanska

Production and processing of food of plant origin

• Applied crop production
• Crop Science
• Special plant technology - Food of plant origin
• Food science
• Quality production of plant products
• Quality management
• Technology of food of plant origin
• Bioprocess engineering for food of plant origin
• Food biotechnology

2018

• Investigation of the polyphenol content in chocolate bars

• Development and implementation of a process for new products - process description, visualisation and linking into the company structure

• Beer defects and their effect on the sensory properties of beer

• Comparison of fruits of different origin and cultivation with regard to secondary plant substances

• Development of a confectionery based on apricot kernels

• Biochemical analysis of sugar beet vinasse

• X-ray inspection systems - monitoring of test phases for the selection of a suitable X-ray inspection system

• The strawberry as a native superfruit - Determination of total phenols, anthocyanins, flavonoids and vitamin C content of strawberries in comparison to superfoods

• Lactic acid fermentation of fruit and vegetable juices

2017

• Development and creation of specifications for raw materials based on legal affairs, internal and external requirements and supplier specifications

• Determination of polyphenol content and antioxidant content of old apple varieties

• Product development of fermented foods

2013

• Implementation of an economic system for recipe management in a medium-sized bakery
• Planning, development and perspectives for the introduction of an SAP-supported maintenance and servicing module

2012

• Improvement of colour stability in home-made strawberry jams
• Advantages and possible disadvantages of baking with sweeteners made from stevia. Is stevia a real sugar competitor?
• Fructose intolerance - possibilities for the production of low-fructose products