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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

Food TIP - projeCt HighTech Europe
video: http://youtu.be/jzDmU63MjdE


Annual Reports

2012 2011 2010 2009 2008 2007 2006 2005 2004 2003 2002 2001 2000 1999 1998


 

Latest News

For rent

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

Decontamination method of vegetables with peroxyacetic acid
Patent
No. 304157

(last edited 8 January 2013)
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Food TIP - projeCt HighTech Europe
video: http://youtu.be/jzDmU63MjdE
(last edited 06 November 2013)
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Publications 2012
(last edited 18 October 2013)
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Annual Report 2012
(last edited 18 October 2013)
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Fresh apple juice with eliminated reactivity of Mal d1 allergen
Patent No. 304077
(last edited 10 October 2013)
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Fresh carrot juice without active Dau c1 allergen
Patent No. 304076
(last edited 10 October 2013)
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Debittered concentrate of amaranth proteins with increased content of calcium and magnesium
Utility model No. 25359
(last edited 9 August 2013)
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Vegetable dessert with wolfberry
Utility model No.
24724
(last edited 7 August 2013)
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Synbiotic yoghurt containing probiotics and fructans
Utility model No.
24725
(last edited 7 August 2013)
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Semicontinuous fermentation process for preparing ethanol, complex of whey proteins and yeast biomass from whey
Patent No. 303827
(last edited 1 June 2013)
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Flavoring component based on moldings
Utility model No.
24719
(last edited 21 May 2013)
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Milk spread or dessert with flavoring component based on moldings
Utility model No. 24718
(last edited 17 May 2013)
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Czech Food Composition Database
Czech Food Composition Database is maintained and updated by the Centre for Food. Composition Database – joint working group of the Institute of Agricultural. Economics and Information (IAEI) and the Food Research Institute Prague (FRIP).Data were processed and documented in harmonisation with European Food Information Resource (EuroFIR) standards. http://www.czfcdb.cz/
(last edited 29 March 2013)
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Mixed fruit-vegetable and vegetable juice with addition of inuline, lecithin and fruit syrup
Utility model No.
24817
(last edited 29 January 2013)
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Mixed fruit-vegetable and vegetable juice with addition of inuline, lecithin and fruit syrup
Utility model No.
24747
(last edited 29 January 2013)
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Method of inactivating insects by means of controlled atmosphere and apparatus for making the same
Patent No.
303557
(last edited 11 January 2013)
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Vegetable juice based on pickled cabbage juice
Utility model No.
24657
(last edited 10 January 2013)
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Device for carrying out non-toxic inactivation of insects in cereals within a large-volume transporting fabric bags
Utility model No.
24600
(last edited 10 January 2013)
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Apparatus with variable geometry for centrifugal production of microfibers and nanofibers
Utility model No.
24595
(last edited 3 December 2012)
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Apparatus for obtaining a portion of reusable waste when processing wood to sawn timber
Utility model No.
24183
(last edited 27 August 2012)
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Posters 2012
(last edited 24
August 2012)
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Research activity 2011
(last edited 20 August 2012)
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Method of nozzleless centrifugal manufacture of nanofibers and micro-fibers using rotating cylinders with profiled surface and apparatus for making the same
Patent No.
303298
(last edited 31 July 2012)
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Device for nozzleless centrifugal production of nanofibers and micro-fibers on surface of rotating cylinders
Patent No.
303297
(last edited 31 July 2012)
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Gluten-free mixture of naturally gluten-free starting materials
Utility model No.
24072
(last edited 31 July 2012)
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Submersibly germinated soybean with minimum microbial contamination and reduced content of alpha-galactosides
Utility model No.
24045
(last edited 11 July 2012)
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Pulses, particularly soybeam with reduced content of alpha-galactosides and microorganisms
Utility model No.
24044
(last edited 11 July 2012)
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Smoked food containing whey proteins
Utility model No.
23886
(last edited 8 June 2012)
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Nutrition valuable complex of whey proteins and yeast biomass
Utility model No. 23822
(last edited 31 May 2012)
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Buckwheat caramel and coloring malt
Utility model No. 23774
(last edited 25 May 2012)
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Butter containing whey proteins
Utility model No. 23740
(last edited 25 May 2012)
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Food containing whey proteins
Utility model No. 23739
(last edited 25 May 2012)
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Food with elevated content of whey proteins
Utility model No. 23731
(last edited 25 May 2012)
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Immunoanalytical kit for determining peanut proteins in foodstuffs
Utility model No. 23618
(last edited 23 April 2012
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Fermented beverage
Utility model No.
23628
(last edited 12 April 2012)
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Fermented beverage
Utility model No.
23626
(last edited 12 April 2012)
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Coffee  beverage
Utility model No. 23580
(last edited 2 April 2012)
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Tea  beverage
Utility model No. 23579
(last edited 2 April 2012)
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Non-fermented beverage
Utility model No. 23578
(last edited 2 April 2012)
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Food preparation with fresh hop
Utility model No.
23420
(last edited 28 February 2012)
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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

 


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Last updated: 07.04.2014
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