The research activity of the Chair is mainly focused on molecular bases of the function and structure of hydrocolloids, particularly food proteins, and on the mechanism of their proteolysis. The research projects of published and mutually complementary publications in this field includes:

• studying the mechanism of food proteins proteolysis;
• studying the mechanism of the formation and physicochemical and biological properties
  of protein complexes;
• physico-chemical profile of milk protein concentrates;
• molecular bases of functional properties of hydrocolloids and their degradation products;
• food proteins as a potential source of bioactive peptides (computer databases, bioinformatic tools in protein value estimation);
• a fractal analysis of the hydrocolloids microstructure pictures;
• determining the methodology concerning an isolation, separation and identification
  of food proteins and peptides and proteolytic enzymes;
• designing of proteolysis processes in aspect of bioactive peptides obtaining;
• proteomic analysis of proteins using the methods of 2D-electrophoresis and mass spectrometry
• protein and peptide identification using HPLC and MS MALDI-TOF.

The effect of the research carried out by the Chair staff is a wide range of scientific publications (original and reviews) of a cognitive and utilitarian character, many of which were published in foreign journals indexed by the Institute of Scientific Information in Philadelphia (USA). The scientific publications are complemented by papers and scientific reports presented at symposia, both in Poland and abroad. The output of the Chair’s staff also includes publications consisting of textbooks and manuals, published by the Publishing House of the University of Warmia and Mazury (former Academy of Agriculture and Technology).

A close relation with industrial plants is an important element of the chair’s activity. The academic staff are the authors of many expert appraisements and opinions elaborated under contracts with business entities.

Moreover, a wide range of various courses and specialist training sessions on food research are delivered at the Chair with the use of recent instrumental analytical methods (high performance liquid chromatography, scanning microscopy, electrophoretic and spectrophotometric techniques), and computer database programmes, containing databases of bioactive peptide and protein sequences and option of designing the proteolysis processes in aspect of bioactive peptides release, are worked out as well.