pliant en bt 13.02.2017
TRANSCRIPT
Pilot plants
w Grain and flour processing pilot plant
w Meat processing pilot plant
w Vegetables and fruits processing pilot plant
Other research departments/services
w Interdisciplinary research
w Departament of Human Resources development
w National Service of Herbs and medicinal plants and Products of the Hive
Laboratories
w Nutrition
w Food Chemistry
w Colloidal Biochemistry
w Packaging and packagin technologies
w Microbiology-Elisa
w Molecular biology
w Nuclear Magnetic Resonance
w Sonsory analysis
w Chromatography
EXPERTAL
IBA Bucharest is a food research institute engaged in finding solutions to the current problems facing the food sector. IBA
Bucharest's activity is concentrated in four major research directions, as follows:
1. Food safety: Food preservation, food contaminants and food packaging
2. Nutrition: the influence of diet on health and food intolerances (celiac
disease and phenylketonuria), functional foods
3. Food (Bio)technologies
4. Consumer science
Str. Ancuța Băneasa no.5Bucharest, district 2Tel./Fax: 004031 620 58 33 /34www.bioresurse.ro www.iba-expertal.ro
Exploitation of agrifood reasearch expertise through
knowledge transfer to the private sector, in order to
obtain nutritional optimized and safe food
Project co-financed from the European Regional Development Fund (ERDF) through Competitiveness Operational Programme 2014-2020
Material Editor: IBA Bucharest
Date Posted: January 2017
This report does not necessarily reflect the official position of the European Union or the Romanian Government
IBA Bucharest
Starting september 2016 IBA Bucharest is running the project named EXPERTAL for a period of 60 months. The project is aimed at capitalizing on IBA Bucharest's expertise in food through knowledge transfer to private economic environment. Within the project there will be thematic events / meetings where food businesses will be encouraged to seek assistance for some of the problems they face or to develop innovative solutions to achieve product / new food technologies.
Research-development-innovation services for technologies/food products
Use of Stevia Rebaudiana sweetener for making nectars, fruit/vegetables
compotes, concentrated fruit products, pastries and spicy sauces
Manufacture of food products enriched with dietary fiber, minerals (Ca, Mg, K,
Cu) and unsaturated fats (Omega 3)
Developing food products with functional potential that can be consumed on a
daily basis, on a large scale, as in the case of bakery products by adding
functional ingredients
Replacement of some food components with other natural ingredients beneficial
to human health (eg. Use of inulin)
Development of bakery products with functional potential using by-products and
waste from food industry
Reformulation of food products by reducing sugar content, saturated fat and salt
Recovery of waste and by-products in the beer industry by obtaining
supplements enriched in bioactive compounds
Studies and research on the technological properties of raw materials
The effect of some additives on the gelling and termic properties of the of
starch
Setting the rheological behavior of dough using rheological equipment: Mixolab
system, farinograph, Alveograf, Amilograf and Extensograf
Research on the influence of the grinding process on the amount of damaged
starch
Evaluation of the quality parameters for different crops (wheat, durum wheat,
barley, oats, rye, sorghum, etc.)
Other studies and research
Physico-chemical tests for food
Determination of nutritional value
Detection and quantification of aminoacids profile in food products
Detection of minerals level in food
Fingerprinting and detection of major bioactive compounds for volatile oils in
plants and determining their lipid profile using NMR spectroscopy
Determination of patulin in apple juice (conventional and organic)
Acrylamide determination in bread, biscuits and similar products
Detection of heavy metals in food
Identification of microbiota of agricultural products
Food allergens Identifying
Determination of coliform bacteria and Escherichia coli beta-glucuronidase
positive
Microbiological control of air in workspaces and storage spaces
Microbiological control of canned food in airtight containers
Bacteriological control of work surfaces, equipment, protective equipment
Analysis for sanitation tests taken from hands
Microbiological analysis of food packaging
Laboratory analysis
Assessment of specific migrants from food packaging (formaldehyde, bisphenol
A) using spectrophotometric methods
Testing requirements of compliance for packaging and materials in contact with
food
Testing compliance packages in line with 249/2015 Law
Sensory evaluation of food packaging
Sensory analysis and studies on consumer behavior
Sensory evaluation of foods (breads, juices, jams etc.)
Studies on consumer preferences for certain products
Food texture analysis (using Texture Analyser machine)
Fingerprinting volatile composition of food products (using the Prometheus
device)
Authenticity raw materials / finished products
Authenticity determination of the species Triticum aestivum
Determination of the meat species in foodResearch on the starch relegation as effect / cause of the phenomenon of bread
aging
Case study on potential bio-indicators that can be used for food safety
Experimental studies on the influence of some factors (raw material, recipe
manufacturing process technology etc.) on the acrylamide formation in bread,
biscuits and similar products and ways to reduce this contaminant
Study on the effects of bio-synthetic or semisynthetic and on some plant
extracts on human body
Evaluation of barrier properties of the flexible materials aimed for food
packaging
Antimicrobial packaging of food products
Testing of physico-mechanical properties for packaging materials
Establishing validity term for packaged food
Other services
HACCP implementation in canning units
HACCP implementation in the bakery industry establishments
Assistance and consulting in food and food supplements
Labelling