FOOD SAFETY AND CHEMICAL ANALYSES
Scope of analysis:
Fruits, vegetables and preserves, beverages, juices, fruit and vegetable concentrates, food concentrates, cereals and cereal products, raw materials and alcoholic products, non-alcoholic beverages, fat and vegetable oil, herbs and spices, vitamin and mineral preparations, coffee, tea, dried fruit, nut products, sugar and by-products of sugar industry.
Contact
Marek Roszko, Ph.D.Eng.
Tel:. +48 22 606 36 77
e-mail: marek.roszko@ibprs.pl
SUGAR ANALYSES
Scope of research:
White sugar, molasses, beet pulp, chemical reagents
Areas of analysis:
As part of sugar analyses, scientific research and development, the activities are carried out mainly on:
- Checking, testing, implementing and disseminating analytical methods approved for use by ICUMSA in sugar factories,
- Creating quick and more perfect analytical methods for the detection and determination of trace amounts of heavy metals in sugar products,
- Precise determination of the number of other chemicals (or substrates) in sugar products used in the technological process of sugar production.
Contact
Teresa Sumińska, M.Sc.
tel. 22 606 36 44
e-mail: teresa.suminska@ibprs.pl
FOOD QUALITY ANALYSES
Food concentrates, meat and meat products, milk and dairy products, non-alcoholic beverages, fruit and vegetables, fruit-vegetable and vegetable-meat products, fish and fish products, sweets and confectionery, raw materials and herbal products, spices, food for special nutritional uses, oils, animal and vegetable fats, cereals and cereal preparations, frozen food, delicatessen products, drinking water, mayonnaise.
Scope of analysis:
- Development of innovative instrumental methods to determine the accepted additives used in food production and their impurities,
- Development of methods for the sensory evaluation of conventional and traditional food, considering relevant quality differentiators,
- Development of mathematical models of microbial growth,
- Innovative technology solutions in the production of microbiological media;
- Development of innovative disinfection methods for the agri-food industry,
- Biochemical activity of bacterial flora isolated from animal products,
- Identification and characterization of psychrophilic food microflora,
- Studies of bacterial biofilm, characterization of its components, methods of disposal and prevention in the food production environment,
- Analysis of selected biological and chemical contaminants in plant products;
Contact
Beata Bartodziejska, Ph.D.
tel. +48 501 865 915
e-mail: beata.bartodziejska@ibprs.pl
MICROBIOLOGY ANALYSES
Scope of analysis:
- Assessment of the impact of probiotic bacteria based on meta-omics analyses to use their biological potential in profiling the correct microflora of the gut microbiome.
- Evaluation of the effects of genetic modification at the level of expression systems with the use of reporter proteins to optimize the metabolic activity of industrial microorganisms.
Contact
Edyta Juszczuk-Kubiak, D.Sc.
phone: +48 604 460 342
e-mail: edyta.juszczuk-kubiak@ibprs.pl
FERMENTATION ANALYSES
Scope of analysis:
Optimization of the culture and preservation processes of bacteria and the production of bio-preparations:
- Production of mixed bacterial-enzymatic preparations (feed additives) for fodder ensile: Lactamyl, Lactosil, and Lactacel
- Production of multi-componential bakery starter cultures for application in wheat and non-wheat sourdough
- Starter cultures for lactic acid fermentation of vegetables
Contact
Katarzyna Piasecka-Jóźwiak D.Sc.
Phone (+48) 22 606 36 56
e-mail: katarzyna.piasecka@ibprs.pl
REFRIGERATION TECHNOLOGY
Scope of analysis:
- Professional advising, consultations and expertises in freezing and food storing technologies, assistance in putting new food production lines into operation.
- Testing of technological usefulness of packaging.
- Determining of shelf-lives and expiry dates of food products.
- Works connected with the extension of assortment of frozen and cooled products, taking into account the increase of nutritive values, quality improvement, increase of production yield, reduction of waste material.
- Works on the development of innovative, environmentally friendly and waste-free food processing technologies in the agri-food sector in order to reduce the energy intensity of production, improve environmental protection, reduce refrigerant emissions to the atmosphere.
- Analyzation and minimization of carbon footprint and water footprint in agriculture and food industry.
- Evaluation of synthetic refrigerants purity.
- Quantitative evaluation of particular components of synthetic refrigerants and identification of changes.
- Identification of leaks from refrigeration systems by air analysis or analysis of the percentage composition of particular components of the refrigerants.
- Control of parameters of regenerated refrigerants.
- Development of technical, technological and economic assumptions for new and modernised production plants of refrigeration branch, in the scope
of layout of premises and selection of machines and equipment. - Development of designs and expertises in refrigeration technique and systems, environmental protection and climate change.
- Thermal imaging research works in the field of temperature and quality monitoring of cold rooms in the agri-food industry.
Contact
Elżbieta Polak, Ph.D.
mobile. +48 508 341 525
e-mail: elzbieta.polak@ibprs.pl
FRUIT AND VEGETABLE PRESERVATION
Scope of analysis:
- Research on the quality of raw materials, semi-finished products and products of the fruit and vegetable, malting and brewing industries, with the use of chemical, physicochemical, enzymatic, sensory and instrumental methods,
- Tests of nutritional and energy value of raw materials and agri-food products,
- Analyses in the authenticity testing of juices, concentrated juices, nectars, beverages and fruit purees,
- Analysis of the quality and microbiological safety of semi-finished products and fruit-vegetable and brewing products,
- Control of thermal preservation processes of food products,
- Selected technological processes in the field of fruit and vegetable processing and malting on a microtechnical scale.
Contact
Sylwia Skąpska, Ph.D. Eng.
tel. +48 22 606 36 30
e-mail: sylwia.skapska@ibprs.pl
FOOD CONCENTRATES AND STARCH PRODUCTS
Scope of analysis:
Testing of bioactive ingredients in food products using chromatographic techniques GC/FID, GC/MS, HPLC/UV, HPLC/FD, including:
- Fat-soluble vitamins – tocopherols and tocotrienols, cholecalciferol, retinol, beta-carotene,
- Water-soluble vitamins – thiamine, L-ascorbic acid, riboflavin,
- Polyphenols – components of phenolic acids and flavonoids, antioxidant activity,
- Carbohydrates – simple and complex,
- Imidazoles – compounds hazardous for human health m.in 4-MeI,
- Fragrance compounds.
Contact
Elżbieta Wojtowicz, Ph.D.Eng.
tel. (+48) 603 508 093
e-mail: elzbieta.wojtowicz@ibprs.pl
FOOD QUALITY
Scope of analysis:
- Development of innovative instrumental methods to determine the accepted additives used in food production and their impurities,
- Development of methods for the sensory evaluation of conventional and traditional food, considering relevant quality differentiators,
- Development of mathematical models of microbial growth,
- Innovative technology solutions in the production of microbiological media;
- Development of innovative disinfection methods for the agri-food industry,
- Biochemical activity of bacterial flora isolated from animal products,
- Identification and characterization of psychrophilic food microflora,
- Studies of bacterial biofilm, characterization of its components, methods of disposal and prevention in the food production environment,
- Analysis of selected biological and chemical contaminants in plant products;
Contact
Beata Bartodziejska, Ph.D.
tel. +48 501 865 915
e-mail: beata.bartodziejska@ibprs.pl