Introduction

We are interested in soft matter processing with the application focus on "pasteurisation"   (“pascalization”)
of food products by High Pressure Processing (HPP) and dynamics of elimination
of microorganisms: bacteria, moulds and yeast from foods in various standard conditions.

Our areas of interest:

• elimination, and study of dynamics of elimination pathogenic microorganisms from foods
• shelf life prolongation and improving safety and quality of foods
• studies of physicochemical changes in food products after HPP pasteurisation
• studies of cellular injuries of microorganisms after HPP treatment
• high pressure studies linking microbiology and physics on bio-matter and selected food products using differental thermal analysis (DTA)

• cold pasteurisation and sterilization based on simultaneous hybrid application of HPP and new design of pulsed electric field (newPEF)

• general properties of soft matter systems under pressure, including extreme domains (GPa, negative pressures) 

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