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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

2013 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
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Contact
Mr. Sevcik
Phone: 296 792 239, 296 792 263
GSM: 737 287 021

Product of pregerminated peas
Utility model No. 26207

last edited 16 July 2015
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Cold sauce of soy yoghurt
Utility model No. 26206

last edited 16 July 2015
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Hamburger from pregerminated chickpea
Utility model No. 26205
(last edited 8 July 2015)
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Vegetable juice with addition of agave syrup
Utility model No. 26038
(last edited 1 July 2015)
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Thickened grapevine juice enriched with resveratrol and quercetin
Utility model No. 26112
(last edited 29 June 2015)
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Universal milk-free mixture for preparation of sweet desert
Utility model No. 26028
(last edited 25 June 2015)
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Universal egg-free mixture for preparation of sweet desert
Utility model No. 26027
(last edited 25 June 2015)
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Fresh synbiotic cheese containing probiotics and fructans
Utility model No. 25993
(last edited 23 June 2015)
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Food of half-finished product of dairy product protein isolates
Utility model No. 25781
(last edited 18 June 2015)
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Chocolate-based food preparation with fresh hop
Utility model No. 25580
(last edited 16 June 2015)
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Probiotic compositing for intranasal application
Utility model No. 25462
(last edited 12 June 2015)
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End piece for non-toxic, environment-friendly treatment of grain against insect pest
Patent No.  304947
(last edited 24 April 2015)
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Debittered concentrate of amaranth proteins with increased amount of calcium and magnesium as well as process for preparing thereof
Patent No. 304782
(last edited 24 April 2015)
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Publications 2013
(last edited 18 October 2014)
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Annual Report 2013
(last edited 30 July 2014)
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Food TIP - projeCt HighTech Europe
video: http://youtu.be/jzDmU63MjdE
(last edited 06 November 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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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: 27.07.2015
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