Our research focuses on microwave processing of foods. We are working on microwave baking, frying, extraction, thawing and drying of foods. Our main interest is to optimize the quality of foods baked by microwave and microwave-near infrared combination heating. We also investigate the changes of physical properties (rheological, thermal, dielectric properties, colour) during baking, frying and storage of various food products.  We also look into the effects of different ingredients on the quality of battered fried products and microwave baked products. We recently work on microwave extraction of phenolic compounds from fruit pomace.