Conducting research and development work related to creation of new dietary sets based on essential unsaturated fatty acids (EFA) and EFA-based additives for selected food products to improve their nutritional and sensory value.

The project involved a research and development service aimed at achieving the following:

1/ Development of new dietary sets based on essential unsaturated fatty acids (EFA), with high functional value: nutritional and sensory,
2/ Development of new additives, based on fatty acids from the EFA group, for selected food products to improve their nutritional and sensory value.
The scope of the service included:

- Developing guidelines for optimizing the technology of obtaining base material with optimal parameters,
- Conducting research and analyses, along with preparing reports on the results,
- Involving end users: organoleptic evaluation and sensory analysis,
- Formulating new products, including composition, product data sheet, labelling, and determining nutritional value,
- Transferring intellectual property rights to the work results