InDeRe – Kapinfood

Efficiency of children’s catering: assessment of the compliance with regulatory requirements on nutrition and measurement of real nutriment intake

Assessment of consumer preference in school caterings

Development of vacuum packaged meat product to increase shelf-life without refrigeration

Food waste examination and carbon footprint determination of the contract catering sector

Rapid microbial measurement of total viable count on food contact surfaces and on other surfaces in cooking and serving kitchens

Quality control development of food systems with rapid microbiological methods

Assessment and development of food handlers’ knowledge and food safety practice

Evaluation of food safety conditions and processes in cooking and serving kitchens