Food Research Institute Prague

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Food Research Institute Prague, RADIOVa 7, PRAHA 10

50 years of FRIP
1958 - 2008

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Research 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.

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.

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.

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.

The seat of the Institute is Prague 10, Radiova 7, where the research projects concerning chemical technology, food engineering and nutrition are dealt with.

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.

Food Research Institute Prague is a member of Association of Research Organisations (AVO) and Food Technology Manufacturing Centre (CPTT). FRIP is a contact place of EUFIC (European Food Information Council) for the Czech Republic.

►Our institute is beheficiary of the project ICE-E,
more info see at www.ice-e.eu

►Our institute is beneficiary of the project of the 7.FP HighTech Europe,
details see http://www.hightecheurope.eu/.

►"HighTech Europe news - Knowledge auction"

Annual Reports

►2010 ►2009 ►2008 ►2007 ►2006 ►2005 ►2004 ►2003 ►2002 ►2001 ►2000 ►1999 ►1998

Latest News

For rent

this building (1080 m2) is for rent
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Contact
Mr. Sevcik
Phone: 296 792 239, 296 792 263
GSM: 737 287 021

Immunoanalytical kit for determining peanut proteins in foodstuffs
Utility model No. 23618
(last edited 23.04.2012)
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Fermented beverage
Utility model No. 23628
(last edited 12.04.2012)
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Fermented beverage
Utility model No. 23626
(last edited 12.04.2012)
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Coffee beverage
Utility model No. 23580
(last edited 02.04.2012)
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Tea beverage
Utility model No. 23579
(last edited 02.04.2012)
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Non-fermented beverage
Utility model No. 23578
(last edited 02.04.2012)
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Food preparation with fresh hop
Utility model No. 23420
(last edited 28.02.2012)
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Annual Report 2010
(last edited 11.08.2011)
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Research activity 2010
(last edited 03.08.2011)
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Publications 2010
(last edited 27.07.2011)
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Posters of FRIP 2010
(last edited 22.10.2010)
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Database of Physical Properties of Foods
provision of numerical data on rheological, thermal, mass properties, electrical and other properties
►list of foods
►list of physical properties of foods
►list of references of documents available in databank
Contact:
Ing.Mayer Zbyněk,CSc.
e-mail: Z.Mayer@vupp.cz
Ing.Houška Milan,CSc.
e-mail: M.Houska@vupp.cz

Database of surface heat transfer coefficients for model foods placed into the display cabinet
Database was prepared by Ales Landfeld, Karel Hoke and Milan Houska (Department of Food Engineering)
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Selected Fruits and Vegetables
Compendium presents data of physical properties of fruits and vegetables such as density, thermal conductivity, thermal diffusivity, specific heat, specific enthalpy. Compendium was published by Food Research Institute Prague and International Institute of Refrigeration, Paris. Publications has 92 pages and it is published in English. It is possible to request it from Food Research Institute Prague, Radiova 7, Prague 10, Czech Republic, e-mail: M.Houska@vupp.cz