Skip to main content

Research Laboratories

Students and staff at the Faculty of Management and Quality Sciences have access to 17 research laboratories equipped with specialist equipment and research instrumentation aligned with current scientific standards.

The laboratories and workshops support both teaching and research, including the preparation of master’s theses, doctoral dissertations and postdoctoral (habilitation) work. The Research Laboratories also provide selected services for external organisations.

Sensory Analysis Laboratory

Research capabilities:
The laboratory assesses the sensory attributes of food and non-food products. Consumer studies are conducted to evaluate preferences and acceptance of food products, particularly new and innovative ones. Using a portable odour meter, the laboratory can measure the concentration of odorous substances, including air pollution.

Research Laboratory – Spectral Methods

Research capabilities:

  • Determination of heavy metals (e.g., lead, cadmium, zinc, copper) and alkaline elements (e.g., calcium, magnesium, sodium and potassium) in food and environmental samples using atomic absorption spectroscopy
  • Sample mineralisation for further analyses
  • Spectrophotometric determinations in the ultraviolet and visible range (e.g., HMF, sugars, nitrates)
  • Conductivity testing of food samples (e.g., honey)
  • Osmolality testing of beverages
  • Measurement of pH, solution conductivity, and salt content expressed as NaCl

Research Laboratory – Chromatographic Methods

Research capabilities:

  • Testing of food products and water
  • Separation of pesticides, narcotics, dioxins, alcohols, amines, aldehydes, sugars, fatty acids and other substances
  • Flexible chromatographic systems enabling multiple configurations, significantly expanding the laboratory’s research capabilities

Biochemistry and Ecology Laboratory

Research capabilities:
Research includes food product testing and assessment of the influence of various exogenous and endogenous factors on quality, using physicochemical and microscopic methods. The laboratory also evaluates basic quality parameters of environmental components: air, water and soil.

Analyses include:

  • Identification of amino acids, proteins, saccharides and lipids
  • Determination of energy value, including dry matter; fat content by the Gerber method; fibre content
  • Physicochemical determinations using titration methods with semi-automatic burettes
  • Determination of nitrates (III and V) in plant- and animal-derived products
  • Detection of inhibitory substances in milk
  • General assessment of water quality
  • Determination of essential oils, oxalates and thiocyanates

Microbiology Laboratory

Research capabilities:
Research includes food product testing and assessment of the biostatic effects of plant extracts on microorganisms.

Using the BD PhoenixSpec nephelometer (a portable device), the laboratory can measure the turbidity of bacterial suspensions corresponding to values from 0.10 to 4.50 on the McFarland scale.

Gastronomy Techniques and Technology Laboratory

Research capabilities:
Dishes are prepared based on recipes, and their sensory quality and technological parameters (yield, process time and temperature) are evaluated. The functional layout supports separation of technological routes and dedicated production workstations. Professional catering equipment enables student training in design principles, ergonomics and operation, and supports research into efficiency and energy consumption, temperature distribution, and changes in food during preliminary and thermal processing.

Food Commodity Science Laboratories

Research capabilities:
These laboratories assess the quality of plant- and animal-origin food products using organoleptic and physicochemical methods, with a range of laboratory equipment and instruments.

Analyses include:

  • Determination of dry matter using an analytical balance and drying oven
  • Fat content by the Gerber method
  • Total extract using a refractometer
  • Physicochemical determinations using titration methods with automatic burettes (e.g., salt content, total acidity, vitamin C, sugars and others)
  • pH measurement using a pH meter
  • Ash content by dry mineralisation during furnace combustion
  • Bulk grain density using a volumetric balance
  • Setting time and storage testing using refrigeration units

Dietary Calculation Laboratory

The laboratory supports teaching and research, including master’s and doctoral work.

Capabilities (laboratory and analytical software):

  • Planning and assessment of daily food rations using statistical tools
  • Software for professionals involved in planning and evaluating nutrition
  • Entry of an unlimited number of interviews or dietary intake records
  • No limit on the size of study groups
  • Statistical calculations using probability and cut-off point methods
  • Calculation of consumption of product groups and dishes at five levels
  • Creation of databases of diets and menus

Anthropometric Measurement Laboratory

Research includes studies of selected anthropometric characteristics useful in diagnostics and assessment of nutritional status. The available equipment enables detailed analysis of body composition and nutritional status, including:

  • actual and standard body mass
  • height
  • blood pressure and pulse
  • blood oxygen saturation
  • BMI, PBF, MBF, LBM, SLM, TBW
  • protein and mineral content
  • segmental body composition analysis
  • abdominal analysis: VFA (visceral fat area), VFL (visceral fat level)
  • AMB (metabolic age), BMR, TEE
  • body type determination
  • impedance
  • hand grip strength

Inorganic, Organic and Physical Chemistry Laboratories

Students learn the basic chemical properties of inorganic and organic compounds and the physicochemical methods of product testing needed in the work of a commodity specialist.

Industrial Goods Laboratory

Students learn key issues related to shaping and assessing the quality of industrial goods, including methods of quality evaluation.

Fuels, Lubricants and Water Laboratory

Students learn about operational properties and methods for assessing the quality of fuels, lubricants and water used on ships.

Dangerous Goods Laboratory

Students examine cargo properties relevant to maritime transport and assess hazards associated with transporting dangerous goods.

Research Laboratory for Bulk Cargoes

Research focuses on the transport and technological properties of solid bulk cargoes that are important for safety at sea.

Research Laboratory for Polymer Analyses

New degradable polymer materials are produced and their physicochemical properties are tested, including characterisation of degradation mechanisms.