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
more
Partner in the following EIT Food projects
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Related
WeLead workshop in Poland
June 02, 2022
regional news
The WELeadFood workshop is a free training, created by women and dedicated to women, allowing us to awaken the appetite for change, growth and will give us practical tools to turn our ideas into action.
Youth Mission
2022 > 2023
project
Impact Funding Framework
Young people are a critical part of our future. They will deliver the deep change our world requires.
Youth Mission is EIT Food’s Umbrella programme aiming to pique youth’s interest in the food that reaches their plates and become the…
EIT FoodScienceClass
2020 > 2022
project
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.
project
The RIS* PD (Regional Innovation Scheme Professional Development) is a multidimensional educational program run by EIT Food, created to up-skill as well as to re-skill the farmers, SMEs employees, and young professionals, considered to be…
project
Using waste and by-products to create a novel organic fertiliser
SPIN
2020
project
This project is developing a nutritional supplement to support the immune system in the fight against infection by SARS-CoV-2
WE Lead Food
2019 > 2023
project
We are creating a network of women leaders to drive change, innovation and sustainability within the food sector.
Want to make a difference? What are you waiting for?
EIT Food RIS Fellowships
2018 > 2023
project
The Activity 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 EIT RIS countries which both aim to promote…
project
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.
RIS Public Sector Representatives Activity Line
2021 > 2022
project
Capacity building and education for the public sector
project
Connecting publicly funded agrifood research infrastructure to the market.
Application for 2022 is now OPEN!
Inspire Programme
2022 > 2023
project
Boost your skills, drive change and do business in the agrifood sector!
project
The demand for vegan and vegetarian food products including alternatives to meat, milk, or eggs, has expanded considerably during recent years in Europe.
project
Making baking more efficient
project
Communicating the benefits of precision farming
EIT FoodScienceClass
2020 > 2022
project
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.
project
Matis, University of Cambridge, IARFR PAS and VTT will run a venture creation workshop connected to a scientific event or fair Finland in 2020.
project
The aim of our project is to support the regional development and to provide solutions to sustainable dairy industry.
project
Our objective is to produce a set of activities (summer schools, focus groups, professional workshops, stakeholders and community meetings, business creation support).
Superfoods: Myths and Truths
2018 > 2023
project
What is a ‘superfood’? What foods are ‘superfoods’? What effect do they have on the body and society?
project
Find out how your diet affects your brain, and your brain affects your diet
project
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…
project
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 #AnnualFoodAgenda
2019 > 2022
project
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.
project
Improving communication of food health claims. This project builds on a previous programme of work to engage consumers and manufacturers on the wording of food health claims, with the aim of increasing consumer confidence and trust.
project
Campylobacteriosis is the most frequently reported food-borne illness in the EU.
project
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.
project
The major objectives are to look for, evaluate and to select processing tomato cultivars best adapted to RIS northern countries.
news
In 2023, EIT Food continued to work closely with six other EIT Knowledge and Innovation Communities (KICs) to advance key topics aligned with the European Commission's agenda.
event
Join us for the online launch of our groundbreaking study on how to make startup-corporate collaborations thrive in the agrifood...
report
Accelerating Protein Diversification for Europe is a policy brief on protein diversification, presenting a series of policy recommendations aimed at accelerating progress towards a transformative shift in how we produce and consume…