Institute of Genetics and Animal Breeding of the Polish Academy of Sciences

Institute of Genetics and Animal Breeding of the Polish Academy of Sciences

Jastrzębiec n/Warsaw Jastrzębiec n/Warsaw Telephone: +4822/ 756 17 11 to 18,Telephone: +4822/ 756 17 11 to 18,

Fax: +4822/ 756 16 99Fax: +4822/ 756 16 99e-mail: J.Horbanczuk@ighz.ple-mail: J.Horbanczuk@ighz.pl

Jastrzębiec n/Warsaw Jastrzębiec n/Warsaw Telephone: +4822/ 756 17 11 to 18,Telephone: +4822/ 756 17 11 to 18,

Fax: +4822/ 756 16 99Fax: +4822/ 756 16 99e-mail: J.Horbanczuk@ighz.ple-mail: J.Horbanczuk@ighz.pl

Professor Jarosław Olav Horbańczuk, Ph.D., D.Sc.Professor Jarosław Olav Horbańczuk, Ph.D., D.Sc.Professor Jarosław Olav Horbańczuk, Ph.D., D.Sc.Professor Jarosław Olav Horbańczuk, Ph.D., D.Sc.

Since 2000 IGAB PAS runs permanent postgraduate Since 2000 IGAB PAS runs permanent postgraduate studies, studies,

and recruitment of the best graduates is done every and recruitment of the best graduates is done every 2 years2 years

The Institute The Institute - - 11440 persons 0 persons 4242 scientists scientists::

11 professors11 professors 1010 associate associate professorsprofessors

2121 doctors (PhD) doctors (PhD) 1818 PhD students PhD students

The The basic basic researchresearch::

Molecular genetics Molecular genetics including functional genomicsincluding functional genomics Animal biotechnology and embryologyAnimal biotechnology and embryology

CytogeneticsCytogenetics Animal behaviourAnimal behaviour

The The Institute - Institute - active in two main areas active in two main areas

basic and applied researchbasic and applied research

Applied researchApplied research

Animal breeding and genetics Animal breeding and genetics -- elaboration of such methods elaboration of such methods

of animal improvement and production, of animal improvement and production, which render possible the production which render possible the production

of of safe and valuable foodsafe and valuable food, ,

AndAnd

considering considering of of animal welfareanimal welfare, and a limited , and a limited unfavorable effect of agriculture on the unfavorable effect of agriculture on the

environmentenvironment..

Institute Institute publishes an English language quarterly publishes an English language quarterly ““Animal Science Papers and ReportsAnimal Science Papers and Reports““

covered covered inin Journal Citation Reports / Science EditionJournal Citation Reports / Science Edition (Master Journal List in Philadelphia –USA)(Master Journal List in Philadelphia –USA)..

The Institute cooperates with 38 national and The Institute cooperates with 38 national and 40 foreign scientific and research institutions40 foreign scientific and research institutions

Institute posseses Institute posseses Experimental Farm, keepExperimental Farm, keeping ing various species of various species of farm animals (farm animals (cattle, pigs, goats, sheep, hens, rabbits and cattle, pigs, goats, sheep, hens, rabbits and quailsquails), creating unique research possibilities on the European ), creating unique research possibilities on the European

scale. scale.

The Institute comprises well equipped The Institute comprises well equipped laboratories of: laboratories of:

food quality improvement, food quality improvement, functional genomics, functional genomics,

molecular biology, molecular biology, embryology, embryology,

GMO and biochemistry, GMO and biochemistry, possesses modern animal facilities, possesses modern animal facilities,

Proposal of Polish Food Technology Proposal of Polish Food Technology Platform Platform

associated with European Technology associated with European Technology Platform Platform

Food for LifeFood for Life

Food safety and expectations of consumersFood safety and expectations of consumers

Application/use of the modern food processing technologiesApplication/use of the modern food processing technologies

andand

Animal welfare and environment protectionAnimal welfare and environment protection

Improvement of nutritive and health promotingImprovement of nutritive and health promoting properties of food of animal origin properties of food of animal origin obtained in obtained in

sustainable production systemssustainable production systems with with reference to:reference to:

Meeting in Brussels – spring 2009 Meeting in Brussels – spring 2009 support of the milk, meat, egg processing industry in support of the milk, meat, egg processing industry in

Central and Eastern Europe & from participants of Central and Eastern Europe & from participants of CoE ANIMBIOGEN IN EU (conference 14/15 V 2009)CoE ANIMBIOGEN IN EU (conference 14/15 V 2009)

Participating in UE calls - 2009-2013Participating in UE calls - 2009-2013

KBBE 2009-2-4 -Prospects for novel foods KBBE 2009-2-4 -Prospects for novel foods (bioethical aspects & societal needs) –Support Action(bioethical aspects & societal needs) –Support Action

KBBE 2009-2-7-02- Development of functional foods and ingredients KBBE 2009-2-7-02- Development of functional foods and ingredients (database on traditional foods and bioinformatics) – India(database on traditional foods and bioinformatics) – India

KBBE –2009- 2-3-03- Sustainable food and feed processing KBBE –2009- 2-3-03- Sustainable food and feed processing

14-15 May 2009- IGAB PAS Poland 14-15 May 2009- IGAB PAS Poland Conference on improvement of quality of animal Conference on improvement of quality of animal

products obtained in sustainable production products obtained in sustainable production systems with special reference to bioactive systems with special reference to bioactive

components and their benefit for human healthcomponents and their benefit for human health

22daydayss international conference for international conference for pparticipants articipants and and speakers speakers from outstanding EU research institutionsfrom outstanding EU research institutions

Up-to-date knowledge will be providedUp-to-date knowledge will be provided in relation to in relation to quality quality of animal products especialof animal products especially toly to bio-active bio-active components components

(micro- and macro-elements, peptides(micro- and macro-elements, peptides or or vitaminsvitamins in milk in milk,, meatmeat and eggs and eggs from the consumer health (benefit) from the consumer health (benefit)

point of viewpoint of view

TopicsTopics

Achieving sustainable food productionAchieving sustainable food production The impact of animal food products with special The impact of animal food products with special

reference to bio-active components on human reference to bio-active components on human health. health.

Producing functional food of animal origin enriched Producing functional food of animal origin enriched with bio-active components.with bio-active components.

The influence of feeding and housing systems, and The influence of feeding and housing systems, and the physiological status of animals (the activity of the physiological status of animals (the activity of

bio-active substances, oxidative status) on the bio-active substances, oxidative status) on the quality of products in different production systems.quality of products in different production systems.

The relationship between genetic polymorphism The relationship between genetic polymorphism and quality of products of animal origin.and quality of products of animal origin.

The focus is on improvement of quality of milk, meat The focus is on improvement of quality of milk, meat and eggs obtained in and eggs obtained in sustainable production sustainable production

systemssystems (low input, organic) with special reference to (low input, organic) with special reference to bioactive componentsbioactive components

JUSTIFICATIONJUSTIFICATION

Food market UE-27- 900mld euro and 4 mln Food market UE-27- 900mld euro and 4 mln employeesemployees

IIncreasing risk of civilization diseasesncreasing risk of civilization diseases (obesity, diabetes, (obesity, diabetes,

hypertension, osteoprosis, allergy, cancer problems) hypertension, osteoprosis, allergy, cancer problems) . . Food overproduction – quality, functional foodsFood overproduction – quality, functional foods

Consumers expectations – food safety, quality and Consumers expectations – food safety, quality and sensoric value sensoric value

Wide interdisciplinary approach to the food chain Wide interdisciplinary approach to the food chain aspects aspects

1.1. Genetics aspects of food quality improvement –the selection Genetics aspects of food quality improvement –the selection of optimal genotypes (races and their crosses).of optimal genotypes (races and their crosses).

2. The influence of feeding and housing systems on modifying 2. The influence of feeding and housing systems on modifying the chemical composition and nutritive value of milk, meat and the chemical composition and nutritive value of milk, meat and

eggs with special reference to bioactive components eggs with special reference to bioactive components (antioxidants i.e. selen ) and methods of energy- saving (antioxidants i.e. selen ) and methods of energy- saving

productionproduction and by-productsand by-products

3. The evaluation of food safety (contamination with heavy 3. The evaluation of food safety (contamination with heavy metals, pesticides, microbiological aspects). metals, pesticides, microbiological aspects).

4. Evaluation of technological value of 4. Evaluation of technological value of functional foodfunctional food and their and their biological analysis (using model animalsbiological analysis (using model animals and human) and human)

5. Development of traceability systems of food production along 5. Development of traceability systems of food production along the food chain the food chain (from field to fork) –(from field to fork) – precise livestock farming –precise livestock farming –

PLF. PLF. Introducing the labelling system of Introducing the labelling system of functional functional food food

6. Marketing policy (6. Marketing policy (tradetrade mark) and economic aspects of mark) and economic aspects of production of production of functional functional foodfoodss..

7. Elaboration of innovative technologies 7. Elaboration of innovative technologies

A) for production functional food -farmersA) for production functional food -farmers

B) such food processing technologies protecting bio-B) such food processing technologies protecting bio-components in functional products –biomilk, bio-eggs (milk components in functional products –biomilk, bio-eggs (milk

microfiltration vs UHT) -industrymicrofiltration vs UHT) -industry

Possibilities of collaborationPossibilities of collaboration

1.1. CCreation of international scientific consortiareation of international scientific consortia

-- capable of participation in wide scope, capable of participation in wide scope,

interdisciplinaryinterdisciplinary (with III countries like Kazakhstan (with III countries like Kazakhstan and and

innovative joint grant proposalsinnovative joint grant proposals for research projects within FP for research projects within FP

77 in the area of in the area of sustainable animal production sustainable animal production

systems, food qualitysystems, food quality and and animal welfare, animal welfare,

genomics, reproductive biologygenomics, reproductive biology..

2.2. Mutual cooperation between IGAB PAS and research Mutual cooperation between IGAB PAS and research

institutions in Kazakhstan institutions in Kazakhstan

3. Postgradutes Studies for PhD students (in english in 3. Postgradutes Studies for PhD students (in english in 2010-2011) in genomics, biotechnology, quality of 2010-2011) in genomics, biotechnology, quality of products of animal origin, sustainable production products of animal origin, sustainable production systems, animal welfare.systems, animal welfare.

4. Novel food products from unconventional animals like 4. Novel food products from unconventional animals like ostriches, deer, guinea fowl, pheasant – niche ostriches, deer, guinea fowl, pheasant – niche productionproduction

5. Practical aspects of animal science and production5. Practical aspects of animal science and production

Thank you!Thank you!

Professor Jarosław Olav Horbańczuk, Ph.D., Professor Jarosław Olav Horbańczuk, Ph.D., D.Sc.D.Sc.

Institute of Genetics and Animal Breeding Institute of Genetics and Animal Breeding PAS Jastrzębiec n/WarsawPAS Jastrzębiec n/Warsaw

Tel. +4822/ 756 17 11, www.ighz.edu.pl; Tel. +4822/ 756 17 11, www.ighz.edu.pl;

email: olav@rocketmail.com J.Horbanczuk@ighz.plemail: olav@rocketmail.com J.Horbanczuk@ighz.pl