![](\"\/\/vupp.carc.cz\/domains\/vupp.carc.cz\/wp-content\/plugins\/revslider\/public\/assets\/assets\/dummy.png\" "\\"About")
\n\t\t\t\t\t\t<\/rs-slide>\n\t\t\t\t\t\t\n\t\t\t\t\t\t<\/rs-slide>\n\t\t\t\t\t\t\n\t\t\t\t\t\t<\/rs-slide>\n\t\t\t\t\t<\/rs-slides>\n\t\t\t\t\tHistory and The Present<\/h2><\/span><\/div><\/div>[vc_column_text]<\/p>\nResearch Institute of Food Industry was founded in 1958 by an act of the then existing Ministry of Food Industry and Purchase. Since then it has played an important role in the scientific and technological research in this country and abroad. It has become an institution dealing with fundamental and applied research, with developments in food chemistry, biochemistry and engineering.<\/p>\n
The Institute functioned as a budgetary organization since its establishment till the year 1991. In 1992 the Institute was transformed into a contributory organization, a part of its budget has been refunded by the Ministry of Agricultural of the Czech Republic, the rest has had to be obtained by activities bringing in the necessary funds. The Institute has changed its name. Now it is called the Food Research Institute Prague.<\/strong><\/p>\nThe transformation of the Institute into a contributory institution necessitated further changes in the field of activities. A certain amount of works bringing in revenues had to be supported because they secured the funds needed for the operation of the Institute to the full extent.<\/p>\n
In the course of more than 40 years of its existence the Institute went through a complicated evolution before it – in spite of certain limitations and problems characteristic for all research institutions – attained the present standard of a complex organization fully capable to deal competently and at a high level with projects of basic, branch and applied research in the field of chemistry, biochemistry, food technology, food engineering and techniques and nutrition.<\/p>\n
The seat of the Institute is Prague 10, Radiova 7, where the research projects concerning chemical technology, food engineering and nutrition are dealt with.<\/p>\n
The main aim of the Institute of future depends in securing of healthy and safe nutrition for the whole population of the Czech Republic. All the above mentioned activities of the Institute are concentrated at attaining of this objective.<\/p>\n
Food Research Institute Prague is a member of Association of Research Organisations (AVO)<\/a> and Food Technology Manufacturing Centre (CPTT)<\/a>. FRIP is a contact place ofEUFIC (European Food Information Council)<\/a> for the Czech Republic.<\/p>\n[\/vc_column_text][\/vc_tta_section][vc_tta_section title=“Management“ tab_id=“managamenet“][vc_row_inner][vc_column_inner width=“1\/2″]
Management of the Institute<\/h2><\/span><\/div><\/div>[vc_column_text]Ing. Marian Urban, Ph.D.<\/strong><\/p>\nDirector
\n+420 296 792 302,\u00a0+420 296 792 209, +420 737 287 003
\nmarian.urban@vupp.cz<\/a><\/p>\nHana K\u00fdhosov\u00e1<\/strong>
\nSecretariat
\n+420 778 446 845
\nhana.kyhosova@vupp.cz<\/a><\/p>\nIng. Ivana Laknerov\u00e1<\/strong>
\nDeputy director – Head for science and research
\n+420 775 888 019, +420 296 792 368, +420 296 792 397
\nivana.laknerova@vupp.cz<\/a><\/p>\nMartin Hofman<\/strong>
\nEconomic manager
\n+420 737 287 022, +420 296 792 237
\nmartin.hofman@vupp.cz<\/a>[\/vc_column_text][\/vc_column_inner][vc_column_inner width=“1\/2″]Departments of the Institute<\/h2><\/span><\/div><\/div>[vc_column_text]Departement of Research<\/strong><\/p>\nMgr. Radko Pechar, Ph.D.<\/p>\n
+420 775 435 055, +420 296 792 252
\nradko.pechar@vupp.cz<\/a><\/p>\nIng. Ivana Laknerov\u00e1<\/p>\n
+420 775 888 019, +420 296 792 368, +420 296 792 397
\nivana.laknerova@vupp.cz<\/a>[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][\/vc_tta_section][vc_tta_section title=“Research Department“ tab_id=“departments“][vc_column_text]Supervisor: Ing. Ale\u0161 Landfeld<\/span> [Ales.Landfeld@vupp.cz<\/a>]<\/p>\nThe main purposes of the department are: evaluation of fundamental and minor, nutritionally significant constituents of food; development of the product range for rational and diet nutrition; cultivation of microorganism which focuses on optimizing\u00a0the creation of products including biomass; preparation and isolation of products serving as nutrition for humans and animals either as the main nutriment or as additives; designing ways of using food and agricultural waste (secondary raw materials) as the source of these substances; and development of methods for evaluation of food quality.<\/p>\n
\u2022 Methods of evaluation the nutritive and additive substances
\n\u2022 Rational and special nutrition
\n\u2022 Sensory analysis
\n\u2022 Chemistry, biochemistry and microbiology of food and food materials
\n\u2022 Physiology of microorganism in food and forecasting models of their growth in food and food materials
\n\u2022 Sanitary of food and meals from microbiological view
\n\u2022 Probiotic features of microorganism, cultivation of probiotics
\n\u2022 Relation of probiotics, prebiotics and synbiotics
\n\u2022 Methods of demonstrating the authenticity of foods, including their use[\/vc_column_text][vc_column_text]The 2nd main purposes of the department are: applied research in the field of nutritionally important substances; application of microorganisms in sustainable production of food and human nutrition, including the application of predictive microbiology in ensuring safe and sanitary food; research in the field of modern food processing procedures including their mathematical modeling and establishing the necessary physical features.\u00a0Research and development of technological process<\/p>\n
\u2022 Research and development of new products, recipes and procedures
\n\u2022 Separation technology
\n\u2022 Fermentation technology
\n\u2022 Collection of microorganism
\n\u2022 Processing food and agricultural waste including their hydrolysis and processing hydrolysates
\n\u2022 Food engineering
\n\u2022 Manufacturing processes; their study, designing and modeling
\n\u2022 Physical features of food
\n\u2022 Bank of physical features of food
\n\u2022 Nanotechnology[\/vc_column_text][\/vc_tta_section][vc_tta_section title=“Employees“ tab_id=“employees“]
Employees<\/h2><\/span><\/div><\/div>[vc_raw_js]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[\/vc_raw_js][\/vc_tta_section][vc_tta_section title=“Board of the Institute“ tab_id=“Board“]Board of the Institute<\/h2><\/span><\/div><\/div>[vc_column_text]Ing. Dana Gabrovsk\u00e1, Ph.D.<\/span> \u2013\u00a0chairman<\/strong><\/p>\nIng. Ivana Laknerov\u00e1 \u2013 deputy chairman<\/p>\n
Ing. Milan Hou\u0161ka, CSc.<\/p>\n
prof. Ing. Franti\u0161ek Kvasni\u010dka, CSc.<\/p>\n
Ing. Ale\u0161 Landfeld<\/p>\n
Ing. Jan Plicka, CSc.<\/p>\n
Ing. Marian Urban, Ph.D.[\/vc_column_text][\/vc_tta_section][vc_tta_section title=“Supervisory Board of the Institute“ tab_id=“supervisory“]
Supervisory Board of the Institute<\/h2><\/span><\/div><\/div>[vc_column_text]Ing. Jitka G\u00f6tzov\u00e1<\/span>; MZe \u2013 chairman<\/strong><\/p>\nIng. Iva Bla\u017ekov\u00e1, Ph. D.; MZe<\/p>\n
Bc. Tereza Zrnov\u00e1; MZe<\/p>\n
prof. Ing. Vladim\u00edr Filip, CSc.; V\u0160CHT Praha<\/p>\n
Ing. Ji\u0159\u00ed Pond\u011bl\u00ed\u010dek, Ph. D.; PK \u010cR<\/p>\n
Ing. Petr Roubal, CSc.; V\u00daM s.r.o.[\/vc_column_text][\/vc_tta_section][vc_tta_section title=“Fotogallery“ tab_id=“fotogallery“]
Fotogallery<\/h2><\/span><\/div><\/div>[\/vc_tta_section][vc_tta_section title=“Anti corruption“ tab_id=“anti-corruption“]Anti corruption<\/h2><\/span><\/div><\/div>[\/vc_tta_section][vc_tta_section title=“Address“ tab_id=“address“]V\u00fdzkumn\u00fd \u00fastav potravin\u00e1\u0159sk\u00fd Praha, v. v. i<\/h2>Food Research Institute Prague<\/span><\/span><\/div><\/div>[vc_column_text]Radiov\u00e1 1285\/7
\n102 00 Praha 10 – Hostiva\u0159
\nI\u010c: 00027022
\nDI\u010c: CZ00027022[\/vc_column_text][vc_column_text][\/vc_column_text]Where you can find us<\/h2><\/span><\/div><\/div><\/div>\n\t
The transformation of the Institute into a contributory institution necessitated further changes in the field of activities. A certain amount of works bringing in revenues had to be supported because they secured the funds needed for the operation of the Institute to the full extent.<\/p>\n
In the course of more than 40 years of its existence the Institute went through a complicated evolution before it – in spite of certain limitations and problems characteristic for all research institutions – attained the present standard of a complex organization fully capable to deal competently and at a high level with projects of basic, branch and applied research in the field of chemistry, biochemistry, food technology, food engineering and techniques and nutrition.<\/p>\n
The seat of the Institute is Prague 10, Radiova 7, where the research projects concerning chemical technology, food engineering and nutrition are dealt with.<\/p>\n
The main aim of the Institute of future depends in securing of healthy and safe nutrition for the whole population of the Czech Republic. All the above mentioned activities of the Institute are concentrated at attaining of this objective.<\/p>\n
Food Research Institute Prague is a member of Association of Research Organisations (AVO)<\/a> and Food Technology Manufacturing Centre (CPTT)<\/a>. FRIP is a contact place ofEUFIC (European Food Information Council)<\/a> for the Czech Republic.<\/p>\n [\/vc_column_text][\/vc_tta_section][vc_tta_section title=“Management“ tab_id=“managamenet“][vc_row_inner][vc_column_inner width=“1\/2″] Director Hana K\u00fdhosov\u00e1<\/strong> Ing. Ivana Laknerov\u00e1<\/strong> Martin Hofman<\/strong> Mgr. Radko Pechar, Ph.D.<\/p>\n +420 775 435 055, +420 296 792 252 Ing. Ivana Laknerov\u00e1<\/p>\n +420 775 888 019, +420 296 792 368, +420 296 792 397 The main purposes of the department are: evaluation of fundamental and minor, nutritionally significant constituents of food; development of the product range for rational and diet nutrition; cultivation of microorganism which focuses on optimizing\u00a0the creation of products including biomass; preparation and isolation of products serving as nutrition for humans and animals either as the main nutriment or as additives; designing ways of using food and agricultural waste (secondary raw materials) as the source of these substances; and development of methods for evaluation of food quality.<\/p>\n \u2022 Methods of evaluation the nutritive and additive substances \u2022 Research and development of new products, recipes and procedures Ing. Ivana Laknerov\u00e1 \u2013 deputy chairman<\/p>\n Ing. Milan Hou\u0161ka, CSc.<\/p>\n prof. Ing. Franti\u0161ek Kvasni\u010dka, CSc.<\/p>\n Ing. Ale\u0161 Landfeld<\/p>\n Ing. Jan Plicka, CSc.<\/p>\n Ing. Marian Urban, Ph.D.[\/vc_column_text][\/vc_tta_section][vc_tta_section title=“Supervisory Board of the Institute“ tab_id=“supervisory“] Ing. Iva Bla\u017ekov\u00e1, Ph. D.; MZe<\/p>\n Bc. Tereza Zrnov\u00e1; MZe<\/p>\n prof. Ing. Vladim\u00edr Filip, CSc.; V\u0160CHT Praha<\/p>\n Ing. Ji\u0159\u00ed Pond\u011bl\u00ed\u010dek, Ph. D.; PK \u010cR<\/p>\n Ing. Petr Roubal, CSc.; V\u00daM s.r.o.[\/vc_column_text][\/vc_tta_section][vc_tta_section title=“Fotogallery“ tab_id=“fotogallery“]Management of the Institute<\/h2><\/span><\/div><\/div>[vc_column_text]Ing. Marian Urban, Ph.D.<\/strong><\/p>\n
\n+420 296 792 302,\u00a0+420 296 792 209, +420 737 287 003
\nmarian.urban@vupp.cz<\/a><\/p>\n
\nSecretariat
\n+420 778 446 845
\nhana.kyhosova@vupp.cz<\/a><\/p>\n
\nDeputy director – Head for science and research
\n+420 775 888 019, +420 296 792 368, +420 296 792 397
\nivana.laknerova@vupp.cz<\/a><\/p>\n
\nEconomic manager
\n+420 737 287 022, +420 296 792 237
\nmartin.hofman@vupp.cz<\/a>[\/vc_column_text][\/vc_column_inner][vc_column_inner width=“1\/2″]Departments of the Institute<\/h2><\/span><\/div><\/div>[vc_column_text]Departement of Research<\/strong><\/p>\n
\nradko.pechar@vupp.cz<\/a><\/p>\n
\nivana.laknerova@vupp.cz<\/a>[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][\/vc_tta_section][vc_tta_section title=“Research Department“ tab_id=“departments“][vc_column_text]Supervisor: Ing. Ale\u0161 Landfeld<\/span> [Ales.Landfeld@vupp.cz<\/a>]<\/p>\n
\n\u2022 Rational and special nutrition
\n\u2022 Sensory analysis
\n\u2022 Chemistry, biochemistry and microbiology of food and food materials
\n\u2022 Physiology of microorganism in food and forecasting models of their growth in food and food materials
\n\u2022 Sanitary of food and meals from microbiological view
\n\u2022 Probiotic features of microorganism, cultivation of probiotics
\n\u2022 Relation of probiotics, prebiotics and synbiotics
\n\u2022 Methods of demonstrating the authenticity of foods, including their use[\/vc_column_text][vc_column_text]The 2nd main purposes of the department are: applied research in the field of nutritionally important substances; application of microorganisms in sustainable production of food and human nutrition, including the application of predictive microbiology in ensuring safe and sanitary food; research in the field of modern food processing procedures including their mathematical modeling and establishing the necessary physical features.\u00a0Research and development of technological process<\/p>\n
\n\u2022 Separation technology
\n\u2022 Fermentation technology
\n\u2022 Collection of microorganism
\n\u2022 Processing food and agricultural waste including their hydrolysis and processing hydrolysates
\n\u2022 Food engineering
\n\u2022 Manufacturing processes; their study, designing and modeling
\n\u2022 Physical features of food
\n\u2022 Bank of physical features of food
\n\u2022 Nanotechnology[\/vc_column_text][\/vc_tta_section][vc_tta_section title=“Employees“ tab_id=“employees“]Employees<\/h2><\/span><\/div><\/div>[vc_raw_js]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[\/vc_raw_js][\/vc_tta_section][vc_tta_section title=“Board of the Institute“ tab_id=“Board“]
Board of the Institute<\/h2><\/span><\/div><\/div>[vc_column_text]Ing. Dana Gabrovsk\u00e1, Ph.D.<\/span> \u2013\u00a0chairman<\/strong><\/p>\n
Supervisory Board of the Institute<\/h2><\/span><\/div><\/div>[vc_column_text]Ing. Jitka G\u00f6tzov\u00e1<\/span>; MZe \u2013 chairman<\/strong><\/p>\n
Fotogallery<\/h2><\/span><\/div><\/div>[\/vc_tta_section][vc_tta_section title=“Anti corruption“ tab_id=“anti-corruption“]
Anti corruption<\/h2><\/span><\/div><\/div>[\/vc_tta_section][vc_tta_section title=“Address“ tab_id=“address“]
V\u00fdzkumn\u00fd \u00fastav potravin\u00e1\u0159sk\u00fd Praha, v. v. i<\/h2>Food Research Institute Prague<\/span><\/span><\/div><\/div>[vc_column_text]Radiov\u00e1 1285\/7
\n102 00 Praha 10 – Hostiva\u0159
\nI\u010c: 00027022
\nDI\u010c: CZ00027022[\/vc_column_text][vc_column_text][\/vc_column_text]Where you can find us<\/h2><\/span><\/div><\/div>