Institute of Animal Reproduction and Food Research, Polish Academy of Sciences (IARFR), is a leading R&I centre that brings together interdisciplinary research to design high quality food and fodder to optimize consumers and animals’ well-being.
Competences & Capabilities
IARFR conducts basic and applied research in the areas of food in respect to processing and sensory perception, animal reproduction and aquaculture. Our expertise comprises:
- Designing sustainable food of optimal nutritional value
- Developing personalised nutrition solutions to alleviate risk of diet-related diseases
- Exploitation of omics techniques to validate functionality and authenticity of food
- Utilising agrifood biomaterial, including side streams and waste
Partner in the following EIT Food projects
The aim of the SME workshops is to identify contemporary challenges and solutions in the poultry industry dedicated to feed manufacturers, advisors, farmers and employees in poultry factories, as well as managers responsible for the strategy and profitability of fodder and poultry production, all from RIS-eligible regions.
Find out how your diet affects your brain, and your brain affects your diet
What is a 'superfood'? What foods are 'superfoods'? What effect do they have on the body and society?
Matis, University of Cambridge, IARFR PAS and VTT will run a venture creation workshop connected to a scientific event or fair Finland in 2020.
The aim of our project is to support the regional development and to provide solutions to sustainable dairy industry.
Increasing nutritional value (bio-stimulated) of selected performant tomato varieties to be cultivated in areas with temperate climate
The major objectives are to look for, evaluate and to select processing tomato cultivars best adapted to RIS northern countries.
This project is developing a nutritional supplement to support the immune system in the fight against infection by SARS-CoV-2.
Our objective is to produce a set of activities (summer schools, focus groups, professional workshops, stakeholders and community meetings, business creation support).
Connecting publicly funded agrifood research infrastructure to the market.
The application period for Poland has been extended to June 14!
The main objectives of the SME workshops are an innovation process around “sustainable food production” to identify challenges and solutions in an accelerated innovation process building on the experiences of a previous project.
C-SNIPER: Campylobacter-Specific Nullification via Innovative Phage-mediated Enteropathogen Reduction
Campylobacteriosis is the most frequently reported food-borne illness in the EU.
EIT Food RIS Solutions is aimed at engaging student groups with multi-disciplinary backgrounds, from RIS countries and of all educational levels, to work jointly on problem cases responding to agrifood challenges in RIS countries.
The aim of this project is to test and to promote solutions for the poultry industry in Italy, Poland and Spain in the area of safety risks for public health.
The EIT FoodScienceClass aims to bring students closer to food systems by helping them understand the role of food production and technology in food safety and security.
The #AnnualFoodAgenda encourages consumers to think about the food they eat, increasing their knowledge of the entire value chain, and linking healthy diets to an active and healthy lifestyle, as well as to a healthier planet.
Discover the importance of kitchenware and packaging that is safe for people and the environment alike.
Communicating the benefits of precision farming
Improving communication of food health claims
The demand for vegan and vegetarian food products including alternatives to meat, milk, or eggs, has expanded considerably during recent years in Europe.
The Action Line is divided into 2 complementary programmes – RIS Fellowships dedicated to Master of Science students and graduates and RIS Talents dedicated to Ph.D. students and postdocs from 28 EIT RIS countries which both aim to promote brain circulation, contributing to enhancing the innovativeness of personnel and development of scientific impact by supporting the creation and diffusion of high-quality new knowledge, skills, competences and solutions to food system challenges.
Promoting entrepreneurship in the agrifood sector