The development and implementation of innovative functional food products with high health-promoting potential is the main objective of a new research and development project carried out at the InLife Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences. The project adopts a comprehensive “from raw material to final product” approach, covering the entire process—from research on the composition and bioactive properties of raw materials to their application in finished food products.
Implemented under the acronym FISHBERRY, the project focuses on the use of rainbow trout as a raw material with high nutritional value. At the same time, it responds to current challenges related to sustainable development, the circular economy, and growing consumer expectations for foods with scientifically documented preventive health effects. The solutions being developed have the potential to provide tangible support for health prevention through diet and to be implemented within the agri-food sector.
The project entitled “Development and implementation of innovative functional products based on rainbow trout with high preventive potential against diet-related diseases” has received funding under the second call of the governmental NUTRITECH Programme – Nutrition in the context of improving societal well-being and climate change challenges. The total amount of funding awarded is PLN 6,929,173.32 (grant No. NUTRITECH-II/0006/2025, dated 25 July 2025). The project will be implemented in cooperation with the industrial partner GLOBIO FEED PIOTR DZIEWAŃSKI.
Securing the funding was the result of close collaboration between research teams and the Research Support Office and covered all stages of proposal preparation—from developing the research concept, through refining the project objectives and assumptions, to preparing the complete application documentation. The project preparation involved the following contributors: Wiesław Wiczkowski, Bartosz Fotschki, Radosław Kowalski, Beata Sarosiek, Michał Blitek, Katarzyna Gawdzińska-Duda, Anna Bednarska-Barcz, Anna Majkowska, Beata Szmatowicz, Dorota Szawara-Nowak, Jerzy Juśkiewicz, and Dorota Napiórkowska.
The FISHBERRY project strengthens InLife’s research capacity in the field of functional foods and represents another step toward effectively linking scientific research with implementations of social and economic relevance. Information on subsequent stages of the project will be published as the research progresses.
