My current research program focuses on the development of cutting-edge technologies in the field of optical sensors for monitoring, optimization and control of processes in the food manufacturing line. Different optical technologies for inline application, based on the use of light backscattering and fluorescence are currently under development in my laboratory, such as: a) determination of gel firmness in milk gels, b) determination of pH in yogurt and fermented milk products, c) combined control of milk coagulation and curd syneresis (whey drainage) in cheese making, d) determination of whey protein denaturation during milk heat treatment, e) determination of casein micelle size in heat-treated milk, f) determination of various markers of thermal damage in milk, g) determination of functional properties of both sweet and acid whey, h) determination of the degree of meat emulsification during chopping and cooking losses.