Engineering of technology of dried, chilled, frozen, fermented food products, the products for child nutrition, encapsulation, enzymatic processes of food production, hydrogenation processes and processes of phase transformation, technology of products ready-to-eat sous-vide, minimally processed foods, good manufacturing practise and critical control points in food technology, evaluation and legislative aspects of new food products, optimisation of food production, control of food safety and duality, setting product parameters