Department of Grain Processing and Bakery (ZPZiP) was incorporated into Prof. Wacław Dąbrowski Institute of Agricultural and Food Biotechnology – State Research Institute  on January 1st, 2003.  ZPZiP was established on the base of Central Laboratory of Grain Storage and Processing  and National Research Institute of Baking.

Department of Grain Processing and Bakery offers cooperation in the fields of:

• assessment of technological value of cereal grains processing for products intended for human consumption
• improving techniques and processing technology, storage and maintenance of cereal grains
• improving techniques and processing of bakery and pastry products
• development of new or improved existing methods for assessing the quality and marketing standards for cereal grains and products as well as bakery and pastry products
• development of standards documents for companies
• assessment the quality of cereal grains and products as well as bakery and pastry products
• assessment of suitability of new apparatus for determination the quality of cereal grains and products, as well as bakery and pastry products for the needs of the business
• development of new and applied calibration verification and attestation of devices in laboratories working in all sectors of the wheat industry as a part of Calibration Techniques Center
• development and verification of the calibration of electric al moisture meters for cereal grain (1st and 2nd class accuracy) and attestation of devices in industrial laboratories
• proficiency testing for quality assessment of wheat and wheat flour
• training in research methods and standardization of the quality of cereal grains, cereal and bakery products

Manager:

Anna Szafrańska D.Sc.
phone +48 22 606 38 85
mobile +48 601 948 988
e-mail: anna.szafranska@ibprs.pl