IARFR PAS

Profile
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

10 Tuwima Str., 10-748 Olsztyn, Poland
Contact
Dr Tomasz Jeliński
t.jelinski@pan.olsztyn.pl
+48 895 234 614
Partner in the following EIT Food projects

CHAMPP: Contemporary challenges and issues of the poultry production sector
There is a need to highlight at the national and international level current challenges in this sector by providing support to SMEs through knowledge transfer in e

Food for Thought: The Relationship Between Food, Gut and Brain
The course focuses on the relationship between food, brain and mind: How does the brain work? How do emotions and thoughts affect our food choices? How do diets and nutritional deficiencies affect our brain? Reward systems and their relationship with food The link between the microbiome and brain Who should join the course This course is open to everyone, but may be of particular interest to psychologists or people working in health and well-being

Venture creation as part of food related trade and scientific events
The participants will learn the art of creation by building and testing their own strategy instead of listening to theory as well as having the opportunity to find others to launch a start up with

Superfoods: Myths and Truths
The course focuses on the relationship between food, brain and mind: What is a superfood? What separates them from functional foods and similar food items What molecules contained in superfoods can affect our body? How can we critically evaluate superfoods and their role in our diet? Are there dangers connected to superfoods intake? Can superfoods have a role in special diets? Who should join the course Anyone interested in diet, psychology, health and ‘superfoods’

SUDAPS - Support for Dairy Production Sector in RIS Region
The aim of our project is to support the regional development and to provide solutions to sustainable dairy industry, addressing farmers in diary production, feed manufacturers, advisers, and employees in milk and dairy factories, as well as managers responsible for the strategy and profitability of milk production in all RIS-eligible regions

Increasing nutritional value (bio-stimulated) of selected performant tomato varieties to be cultivated in areas with temperate climate
In temperate climate, the average yield/ha of tomato is significantly lower than international standards

SPIN
As part of the

RIS Growing Consciousness: Revitalizing agrifood value chains in rural areas
Our objective is to produce a set of activities (summer schools, focus groups, professional workshops, stakeholders and community meetings, business creation support), which will foster skills, techniques and know-how aimed at revitalizing the cultivation of ancient/almost vanished varieties of cereals, medicinal plants and aromatic herbs in rural areas across RIS countries in Southern and Eastern Europe in a sustainable way

SME Workshop: Supporting SMEs for new business opportunities-2019
The first step is a creative problem-solving process to identify the challenges and needs of SMEs related to sustainable food production in Europe

C-SNIPER: Campylobacter-Specific Nullification via Innovative Phage-mediated Enteropathogen Reduction
Consumption of poultry, especially chicken meat, is considered the most common route for human infection

Optimization of bakery processes by a computational tool together with consumer feedback to minimize ecological footprint and food waste
Present machinery in bakeries is used to optimize the production process

INNOPOULTRY. The poultry food chain: tackling old problems with innovative approaches
Innovative ingredients (insects and fruit pomace) and new feeding strategies (probiotics) will be used to allow sustainable productions, to reduce pathogens and antibiotic resistance in the gastrointestinal tract resulting in an improvement of animal welfare and of the safety and the quality of poultry meat

The #AnnualFoodAgenda
It encompasses a series of interactive events, which provide a space to explore food topics with large numbers of people across Europe

Consumers and Environmental Safety: Food Packaging and Kitchenware
Food safety is highly regulated

The V-PLACE – Enabling consumer choice in Vegan or Vegetarian Food Products
For many consumers wanting to replace products of animal origin partly or completely, the search for the right information including the avoidance of nutritional deficits is a challenge

Inspire
Inspire Programme will raise awareness on global food challenges, educate in latest & greatest innovations in Food & Agriculture and will raise the entrepreneurial capacity of participants and business creation skills