The laboratory facilities, equipment and technology as well as professional staff members allow us to maintain and develop the center of the collection, evaluation, preservation and storage in liquid nitrogen of the genetic reserves of many animal species. Computer operating system for sperm motility analysis (CASA) enable studying of the effects of various factors, including pollutants and/or toxicants occurring in the environment, on the morphology and sperm motion parameters. It is also useful in assessing quality of male gametes after cryopreservation.
EN
Methods and analysis
- 2-D Electrophoresis – determination of isoelectric point and molecular mass, analysis of protein profiles;
- Isolation of protein and peptides using FPLC, determination of the main physico-chemical properties of protein;
- Measurement of sperm concentration;
- Kinetics analysis (determination of enzyme and inhibitor concentration, measurement of the equilibrium association constant for inhibitor – proteinase complexes;
- Electroelution of proteins from polyacrylamide gel.
Equipment
- An integrated system for 2-Dimensional (2D) Electrophoresis includes:
- System for 2D electrophoresis (IPGphor 3 IEF System – first dimension; Ethan DALTsix Large Vertical System – second dimension),
- System for gel analysis and documentation (ImageScanner III),
- System for picking protein spots from 2D gels (Etttan spot picker),
- System for in-gel digestion of proteins from 2-D electrophoresis gel plugs (Ettan Digester),
- System for spotting digested proteins onto MALDI MS targets (Ettan Spotter),
- Freeze-drier with accesories;
- VersaFluor Fluorometr;
- Fast Protein Liquid Chromatography System (ÄKTApurifier);
- Ultra low temperature freezers;
- Spectrophotometer (Beckman DU800) with accessories;
- Ultrasonicator (Sonics vibra cell);
- Apparatus for electroelution of proteins from polyacrylamide gels (Whole Gel Eluter Harvesting Box).
CENEXFOOD
Centre of Excellence for Knowledge Transfer, Research and Education in Food and Health for Central and Eastern Europe
In 2000, the Division of Food Science obtained the status of „Centre of Excellence” within the area of „Food and Health” in the frame of the I Horizontal INCO Programme. The main aim of a 3-year Project was: Intensification and extension of studies currently conducted in the Institute through deyelopment ofcioser co-operation with leading scientific centres of the European Union and Centres of Accession Countries dealing withfood science within:
- biochemical studies covering immunogenic and allergenic properties of natural and modified food components;
- identification of potentially beneficial compounds from the viewpoint of human nutrition in raw materials of plant origin and studies on their transformation in food processing and its sensory consequences;
- biologically-nutritional studies on the bioavailability of selected food com ponents and their influence on life proces ses;
- microbiological studies on determination of probiotic functions of milk fermentation bacteria in the intestine and their application in technology for functional food;
- physical and chemical studies on the relations between functional properties and microstructure of food;
- studies aiming constructing ion-selective electrodes and sensors designed for food analysis;
The above tasks were achieved through:
- optimisation of the effectiveness of scientific study by interchange of young scientists (12- and 6- month scholarships) and senior visitors,
- knowledge transfer through organisation of international conferences and workshops with support by pan-European FECS Food Chemistry Division:
- Advanced Analysis – Exploring Biological Systems in Food (conference);
- Food Safety – a Challenge for Processing of Food of Plant Origin (conference);
- Methodology of the Novel Food Evaluation (workshop);
- Food Supplementation in Food Allergy and Immunity (workshop);
- Ethical and Methodological Aspects of Phytochemicals Biological Activity Estimation (workshop).
- the expertise dissemination through scientific lectures conducted by the Centre’s scientists for students, local food industry and local authorities as well as scientific session on modem production of high quality food
Scientific Co-ordinator: Prof. Dr. Halina Kozłowska
Institute Of Animal Reproduction And Food Reseaerch (in 2000)
The Institute was established in 1988. At present, the Institute consists of 140 employees (18 professors). In the structure of the Institute two divisions are functioning: Division of Reproductive Endocrinology and Pathology, and Division of Food Science. In the rank of institutions working in the field of agricultural sciences conducted by the Committee for Scientific Research in Poland, the Institute has been holding a leading position at present and in the last years. The Institute is entitled to confer Doctor and Habilitation’s degrees in the field of Food and Nutrition as well as Animal Husbandry.
Division Of Food Science (in 2000)
Division of Food Science is located in a new building (about 3000 sqm) equipped with modern and technologically advanced facilities. Scientific activity of the Division of Food Science is conducted in 10 Departments and concentrates on:
- research – over 100 scientific papers published annually;
- organisation of conferences and workshops (international and domestic);
- realisation and co-ordination of scientific research programs;
- commercial and academic expertise;
- providing professional training;
- edition of scientific journals;
TRAFOON – Traditional Food Network to improve the transfer of knowledge for innovation
Project type: Coordination and Support Action
Call No.: FP7-KBBE-2013-7 GA 613912
Period: 26 months (2013 – 2016)
Budget: 3 999 908 EUR
IAR&FR PAS Coordinator: Prof. Ryszard Amarowicz
www.trafoon.eu
In the European Union, Small and Medium Sized Enterprises (SMEs) in the food sector are increasingly under pressure due to the opening of markets, an increasing demand of standardized and price competitive food products by the consumers, the rising importance of large retailers, and the challenges of conforming to governmental regulations.
These increased demands put at risk many traditional foods as well as traditional processing techniques still available today. SMEs using locally sourced raw materials and century-old recipes and processing methods are a cornerstone of the cultural identity of European regions. In the urban centers, groups of consumers are increasingly demanding traditional, local and/or organic food productions, as food scandals and the dispute on GMO undermine public confidence in industrial food producing systems. To economically survive and to partake in these modern consumer markets, SMEs producing traditional foods must extend their skills, both in terms of business development and production techniques, to comply with existing European regulations and to promote the aspects of their products related to nutrition and health.
To support these traditional SMEs, TRAFOON has set sail in November 2013 to establish a knowledge transfer network with a focus on food products made of grains, fish, fruits, vegetables and mushrooms to support traditional food producing SMEs. The TRAFOON network will interlink researchers, knowledge transfer agents, and SME associations in 14 European countries to foster sustainable innovation and entrepreneurship in the sector of traditional foods for the benefit of the regions of Europe and the European consumer.
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TRADITIONAL FOOD:
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Bonding tradition
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Proteomics
Profile
The aim of the Integrated Proteomics Laboratory is the incorporation of proteomic analysis to elucidate the biochemical and molecular processes occurring in the cells of the reproductive system of female and male. The Laboratory will be implementing projects aimed at the identification of key proteins and their post-translational modifications in physiological processes regulating reproduction and under the conditions of disturbed homeostasis of the organism. These should be helpful in developing and perfecting new methods of bio-techniques for control of reproduction. The Laboratory will enable the integration of work on preparation of proteins, their characteristics and proteomic analysis.
The Proteomics Laboratory consists of three work stations:
- Work station for the preparation of biomolecules,
- Work station for the proteomic analysis of proteins,
- Work station for analytics of proteins identified by proteomics.
Methods and analysis
Currently a special attention is paid to service character of the Sensory Laboratory. We offer sensory training including lectures, tests of tasting, smelling and visual ability and veryfication of sensory ability. Trainings are focused on selecting and monitoring sensory panel (chosen panelists, experts) and analitical and consumer sensory methods. Special attention is paid to sensory evaluation (identification of the problem, plan and realisation of experiment) and statistical interpretation of the obtained data.
Equipment
Laboratory includes the sensory laboratory room which fulfills the requirements of the ISO standards (PN-EN ISO 8589:2010) with 12 individual boxes and trained panel. We also have a computerised system of planning and realization of sensory evaluations using different methods and software which enable statistical analysis of obtained data and their graphic presentation.
Methods and analysis
- Flow cytometry
- estimation of cells proliferation (cell growth cycle analysis of different cells from in vitro cultures)
- analysis of cell apoptosis (anexin V)
- sorting of labeled cells or molecules
- Confocal microscopy
- high resolution imaging of objects in 3D (optional with time-lapse imaging)
- Microdissection – MMI system
- contamination free isolation of selected biological material
- isolation of single cells or tissue fragments from fixed specimens
- isolation of cells or cell clones from intravital cultures
- Cells cultures
- cell clones isolation
- cell lines immortalization
- lipotransfection
- electroporation
- vector transfection
- preservation in liquid nitrogen
