FOOD RESEARCH

INSTITUTE PRAGUE,

public research organization

VÝZKUMNÝ ÚSTAV

POTRAVINÁŘSKÝ PRAHA

Content

1. Description of headquarters and organization structure 2. Trends and priorities in research, services offered 3. Results overview and obtained awards 4. Overview of the organization's performance 5. Practical outputs 6. Current cooperation with companies 7. Current projects under operational programs 8. PR and a new visual style

Business Administration Building

Technological Hall

The main building

Institute's performance

Institute committee

Director

Supervisory Board

Secretariat

Technology transfer department

Economic section

Accountancy office

Maintenance office

Personnel department

Research section

Department of chemistry,

microbiology and biochemistry

Department of food technology,

biotechnology and engineering

PRIORITIES of RESEARCH (agreed by Institute committee)

1. Products for healthy and safe nutrition - food with reduced /

increased content of ingredients, reformulation, substitution of

additives by natural substances, prebiotics, probiotics, preservation

of nutritionally important substances in food, applied

nanotechnology,

2. Foods for population groups with special requirements - allergies,

gluten-free foods, diabetics, obesity, school meals, etc.

3. Nutraceuticals (herbal supplements), herbal supplements, high

pressure stabilization (ginger, hops, hemp), secondary raw materials

(wheat, whey, bran)

4. Safe storage technologies - ozone treatment, biological pesticides,

5. Food technology - machinery and equipment for food processing

and manufacturing, pascalization, nanotechnology, etc.

SERVICES

Consultancy

• Professional consultancy and advisory – trends in healthy diet, trends in

specialized nutrition

• Help in technology

• Reformulation of recipes following current knowledge about most important

food components

• New recipes for food and dishes, recipes for special diets: gluten free, food

for allergic person, food for seniors, school boarding

• Proposals and preparation of food supplements focused on:

• Probiotic, probiotic and symbiotic

• Vitamins

• Antioxidants

• Polyphenols and lignans

• Special herbal products

• Treatment of food and food raw materials by high pressure technology

(Pascalization)

Overview of results during years 2011-2017

Result characteristics / Year 2011 2012 2013 2014 2015 2016 2017

Paper in impacted journals 12 5 6 7 6 10 8

Paper in reviewed journal 8 10 9 5 6 6 11

Paper cited in SCOPUS database 0 1 2 1 0 2 1

Book chapter 1 2 1 1 1 3 2

Publication presented in foreign language proceedings 1 3 4 1 2 9 10

Publication in Czech language proceedings 4 8 7 8 4 2 5

Publication in non-reviewed journal 5 3 10 2 3 8 12

Patents 1 3 7 5 2 4 5

Utility model (special Czech patent) 20 26 22 12 10 13 11

Prototype or function example 2 2 1 6 5 4 2

Certified methodology 0 0 2 0 0 0 0

Verified technology 0 4 4 3 5 3 3

Lecture 7 5 14 6 7 4 9

Poster 6 11 9 5 3 10 7

Workshop, organizing conference 4 5

Total number 67 83 98 62 54 82 91

Risk assessment for microbial growth of pathogens in mother milk

SPRUCE SPROUT SYRUP

Kitl Ltd. spruce sprout syrup of BIO quality is

the mixture of composed by homogenized

spruce sprouts, vitamin C and cane sugar

solution. It is convenient for children and

adults when they are ill with cold and

inflammation of the upper airways.

Kitl Spruce sprout syrup contains only three

components:

- young spruce sprouts in BIO quality

- cane sugar in BIO quality

- vitamin C

Result is the unique product on market -

food supplement in BIO quality.

www.kitl.cz

DIASTABIL

Food supplement

Composition:

Dried beer yeast Saccharomyces cerevisiae

without bitter components with zinc oxide,

chloride chromium, natrium selenite.

Dried beer yeast represents the basis of the

tablet are the source of vitamin B group and

other biologically active substances

including trace elements.

UGO Trade mark juices

In practical UGO bottles you will find 100% fruit and vegetable juice in raw quality. Thanks to the gentle high-pressure treatment – Pascalization, product keeps the taste and nutrients like freshly squeezed juice, but in the refrigerator it will last for up to 4 weeks! Producer - Kofola joint stock company. WHERE ARE THE UGO JUICES DIFERR FROM HEAT TREATED? - are 100% unpasteurized - are RAW, - do not contain artificial colors, sweeteners or preservatives - are without added sugar and water - are a natural source of vitamins, minerals and bioactive substances

www.ugo.cz

„ŠMAKOUN“

„Šmakoun“ is the full-value food

with high-quality animal protein, free

of fats, cholesterol, gluten, low

carbohydrate and low energy - egg

white.

„CHMELINKY“

Bitter chocolate truffles with hops filling

A research project examining the effects

of specially treated hops with high

pressure. The product was awarded the

Minister of Agriculture Award for the

best results of research and

experimental development in 2014. High

pressure homogenate of fresh hops has

been shown to have significant

antimicrobial effects against H. pylori

(microbe causing gastric and duodenal

ulcers).

REFIT Trade mark

100% fresh juice, cold pressed, undiluted,

preservative-free, no heat used but treated

by high pressure. High pressure technology

preserves there minerals and vitamins of

fresh vegetables and fruits.

Producer: Beskyd Frycovice, joint stock

company.

www.beskyd.cz

„CHMELÁKY“

Buns - Jelly Candies

Healthy sipping for adults. Helps with sore

throat. Hops contain many substances with

different biological effects, resins (bitter

acids), essential oils, polyphenols.

www.rakytnikcvrcek.cz

DATABASE OF GLUTEN FREE FOOD

Thank you very much for your attention!