Prof. Waclaw Dabrowski Institute of Agricultural and Food Biotechnology – State Research Institute was founded in 1949 in Warsaw as the Main Institute of Agricultural and Food Industry. Having changed its name several times, last one given in 2012 before the incorporation into its structures of two other institutes with a long tradition: The Institute of Meat and Fat Industries and the Sugar Industry Institute, as well as several other research laboratories. Currently, the institute consists of 12 departments equipped with modern laboratories and using more than 600 accredited research methods.
The main task of the Institute is to conduct basic and applied research in the field of agri-food biotechnology, safe food production and storage, supporting agri-food industry and carrying out activities aimed at improving the quality of people’s life. The Institute cooperates with industrial partners from various areas of the agri-food sector and related sectors, including environmental protection, renewable energy and refrigeration.
The Institute employs over 200 employees, including three titular professors, nine associate professors and 33 PhD researchers.
Prof. Wacław Dąbrowski Institute of Agricultural and Food Biotechnology – State Research Institute conducts scientific, development and implementation work in the field of biotechnology and agri-food technology. These works, of final application type, encompass many disciplines, such as:
technical microbiology and food microbiology, cellular engineering, process engineering, chemistry and biochemistry, food technology, human nutrition and dietetics. The Institute’s fields of activity also include many sectors of the agri-food industry: yeast industry, spirit distillation, viticulture, vinegar production, beer brewing, fruit and vegetable processing, cereal processing and storage, potato and starch processing, bakery and confectionery, food concentrates, frozen and chilled food, sugar production, meat and fat processing, and the production of microbiological preparations (enzymatic, probiotic, starter cultures and others)
Research areas – key words:
food safety, food analysis, food quality, biodiversity, functional food, food concentrates, renewable energy sources, starch products, fermentation technology, meat and fat industry, fruits, vegetables, cereal processing, bakery, distillers, refrigeration, sugar industry, microbiology, dairy industry, collection of cultures.
News:
EUROPEAN AGRICULTURAL FORUM 2023
On 22-23rd March, the European Agricultural Forum 2023 was organized in Rzeszów. During the 2-day event, a number of discussion panels were held, during which the future trends and challenges for the European agriculture were broadly discussed. The main themes of the...
BIOEAST Congress 2023
BIOEAST Congress 2023 On the 15-16th March, the high level international BIOEAST Congress 2023 was organized in Warsaw under the auspices of the Polish Ministry of Agriculture and Rural Development with the support of the Horizon 2020 BIOEASTsUP project. The Congress...
HO-FOOD Project Dissemination Event
On the 14th of February, the IBPRS team from the Department of Fruit and Vegetable Product Technology responsible for the realization of the Work Package 4 and the Work Package 7 of the Ho-Food project organized a dissemination activity. The researchers involved in...
Call for Papers to open access journal Agriculture
On behalf of the open access journal Agriculture (IF: 3.408, ISSN 2077-0472), we are inviting researchers to submit articles to the special issue entitled "Strategies to Improve the Security and Nutritional Quality of Crop Species". Anna Szafrańska, Ph.D., Head of the...
WHEATBIOME: Kick-off Meeting
On the 25th of January, the representatives of the Institute of Agricultural and Food Biotechnology took part in a Kick-off Meeting of the recently launched Horizon Europe project WHEATBIOME – Unravelling the Potential of the Wheat Microbiome for the Development of...
Innovative high pressure process to increase the preservation of ready-to-eat Organic FOOD
The increasing demand for a healthy diet calls for an evolution of the food processing chain, with special attention to fresh and organic products. In particular, quality and safety are key characteristics for a sustainable development. Ready to Eat (RTE) fresh...
Participation of IBPRS-PIB representative in the International Visitors Leadership Program „U.S. Agricultural Trade and Food Safety – a multi regional Project”.
In November 2022, Ms. Anna Szafrańska, Ph.D. Eng. from the Department of Grain Processing and Bakery of IBPRS-PIB participated in the International Visitors Leadership Program „U.S. Agricultural Trade and Food Safety – a multi regional Project”. This three-week...
INTERNSHIP OF THE INSTITUTE’S YOUNG RESEARCHER AT THE UNIVERSITY OF SALERNO
INTERNSHIP OF THE INSTITUTE’S YOUNG RESEARCHER AT THE UNIVERSITY OF SALERNO In November 2022, Ms. Justyna Szczepańska, Ph.D. Eng. from the Department of Fruit and Vegetable Product Technology of IBPRS-PIB completed a two-week internship at the University of Salerno,...
Professor Artur Świergiel, Dsc., Director of the Institute of Agricultural and Food Biotechnology has been appointed the Chair of the Higher Education, Science and Innovation Council
We are pleased to announce that Professor Artur Hugo Świergiel, Dsc., Director of the Institute of Agricultural and Food Biotechnologyhas been appointed the Chair of the Higher Education, Science and Innovation Councilconstituted on the 22nd of November by the...
BIOEAST Sub-Regional Validation Workshop of Bioeast Strategic and Innovation Research Agenda
On the 26th of October, the representatives of the IBPRS-PIB participated in the BIOEAST Sub-Regional Validation Workshop of Bioeast Strategic and Innovation Research Agenda. The meeting was organized at the premises of the National Institute of Culture and Rural...
