[nanoPost] Films for regulation of odours and flavours in food products

This group has experience in 1) studies of nanoporous structure development in MEAUS (melt-extrusion/annealing/uniaxial-stretching method) process in semicrystalline polymers with special attention addressed to requirements for the selection of the initial molecular structure of the polymers most suited for the formation of hard-elastic morphology and to the use of innovative annealing procedures to develop tailored porous structure and 2) in fabrication of natural absorbents, porous biocompatible polysaccharide chitosan films capable for versatile applications including regulation of odours and flavours in food products.