Preparation, modification & complex utilisation/valuation

Core competencies of deep processing various cereals, particularly in the field of methodologies that enable us to separate different proteins and starch.

Core competencies in the field of the enzymatic hydrolysis of starches of cereals, the final goal of which is obtaining a high quality of glucose, whereas the highest possible yield.

Competencies of biochemical modification of proteins of various cereals to obtain an optimal amino acid composition of the final product in both human and animal food.

Competencies of carrying out microbiological synthesis following the chemical and biochemical modification of lignocellulose.