Since its founding, the Institute, in addition to basic and applied research, has developed a number of technologies and products, many of which are protected by patents. Some of them have been widely used in various industries all around the former Yugoslavia. These were tantalum capacitors with solid electrolyte, a series of filters for refrigerants, self-regenerating devices for purification and drying of compressed gases, self-regenerating devices for purification of fluids, a series of filters of different fineness for purification of fluids, a series of filters for drying gases, device for measuring gas humidity and temperature.

In addition, in the last fifteen years, the Institute has developed and implemented numerous technologies for the food industry: for processing waste raw materials from the food industry (whey, brewer's yeast, etc.); for full utilization of food raw materials and obtaining biologically high value food products. Some of our innovation solution in food industry were awarded at the inventors' festivals. There is also a dietary product for regulating blood sugar and cholesterol levels called Diabetes 2, which was clinically tested at the Military Medical Academy in Belgrade and at the Diabetes Center in Foča.

Technologies for obtaining bitter inactivated brewer's yeast for human use have been improved and used as a final product for functional nutrition or as a semi-finished product in the food industry. Impact is especially important in the so-called fast-food industry since a natural supplement is used instead of artificial additives. The obtained inactivated brewer's yeast has retained its biological and nutritional value because there is no chemical or thermal treatment at high temperatures.

The technology for processing whey, which is a waste material from cheese production, was also adopted. Obtained products: thickened whey (used as an emulsifier in the food industry, cosmetics, etc.), whey paste or dried whey (used in the meat and confectionery industry, for the production of so-called instant preparations as a natural supplement, instead of artificial additives), lactose (for the food and pharmaceutical industries). A new product was obtained, whey mayonnaise, without cholesterol. All whey products have retained their biological and nutritional value because there is no chemical or thermal treatment at high temperatures.

A unique technology for complete processing of soybeans and obtaining various soy products: soy milk, sour cream, cheese, mayonnaise, various spreads and toppings has also been adopted. The special added value of this technology is that it removes the heavy smell of soy without thermal treatment. All soy products have retained their biological and nutritional value because there is no chemical or thermal treatment at high temperatures.

Technologies for obtaining antioxidants from various fruits and vegetables, whether as oil extracts or whey extracts, for their concentration (polyphenols from grapes or wine) won at the Institute, give products or semi-finished products that are widely used in functional nutrition or food industry. All obtained products have retained their biological and nutritional value because there is no chemical or thermal treatment at high temperatures.

Technologies for obtaining berry jelly (strawberries, raspberries, blackberries, blueberries) and concentrates of juice from this fruit, which were won at the Institute, also provide products with preserved biological and nutritional value, but increased due to concentration.