Instytut rozwija narzędzia do kontroli Campylobacter w produkcji drobiu

C-SNIPER – w walce z Campylobacter

C-SNIPER coraz bliżej celu

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POBIERZ INFOGRAFIKĘ

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System seminariów instytutowych

Harmonogram seminariów

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Warsztaty na Litwie – Worshops in Lithuania

Workshops for small and medium manufacturers of dairy industry took place in Lituania in a form of a webinar. Workshops entitled: Challenges, Opportunities and Trends in the Dairy Sector (PartI and II)

Internetinis seminaras: pieno ūkio sektoriaus iššūkiai, galimybės ir tendencijos (I ir II dalis)

WHAT DETERMINES THE PRODUCTIVITY AND HEALTH OF DAIRY GOATS: A REVIEW OF RESEARCH? Dr. Birutė Šlyžienė

MILK COMPOSITION AND QUALITY TESTING SYSTEM IN LITHUANIA. Dr. Dalia Riaukienė

FOOD SAFETY MANAGEMENT BY APPLYING THE RULES OF GOOD HYGIENE PRACTICE AND INTERNATIONAL FOOD SAFETY REQUIREMENTS. Jurgita Stadalnykienė

EMPLOYMENT REQUIREMENTS OF WORKERS IN THE DAIRY INDUSTRY, CHARACTERISTICS OF DIFFERENT AGE GROUPS OF WORKERS, IMPACT ON THE COVID-19 PANDEMIC LABOR MARKET. Edita Muzikievičienė

FASHION AND ITS TRENDS IN THE DAIRY INDUSTRY. Jolanta Kuzminienė

THE REAL MILK WAY… TO A MILK PROCESSING PLANT. Mindaugas Petkevičius

Summary of the presentations and Q&A to the lecturers

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Warsztaty w Polsce – Worshops in Poland

Warsztaty dla małych i średnich przetwórców mleka [Workshop for small and medium manufacturers of dairy industry]

• Uwarunkowania prawne, sanitarne i techniczne przy rozpoczynaniu małego przetwórstwa mleka [Principles of small dairy industry and set of regulations for starting the dairy processing];
• Produkcja serów – od czego zacząć? [Cheese production – how to start?];
• Problemy i sposoby rozwiązań w pracy małej mleczarni rzemieślniczej [Problems and solutions at work of a small manufacture dairy];
• Skład dawki pokarmowej a jakość surowca (mleka) w produkcji przetworów mleczarskich [The food ratio composition and the quality of the raw milk in the production of dairy products];
• Produkty z mleka surowego – wymagania higieniczne [Raw milk products – hygienic requirements];
• Fermentowane napoje mleczne (jogurt, kefir, maślanka, zsiadłe mleko) – właściwości produktów, kultury, proces [Fermented products (yoghurt, kefir, buttermilk, soured milk) – product properties, culture, process];

WIDEO

• Dobre praktyki – farmerska produkcja sera na przykładzie gospodarstwa Państwa Palińskich w Komorowie Żuławskim [Farm report – Good practice of farm cheese production on the Paliński Farm in Komorowo Zulawskie];

• Jak zrobić w warunkach domowych: masło, sery, twarogi – pokaz interaktywny – [How to make homemade: butter, cheese, cottage cheese – interactive demonstration];

Warsztaty dla hodowców bydła i producentów mleka [Workshop for dairy cattle breeders and milk producers in Poland]

• • • Narzędzie EkonMOD. Interaktywny model gospodarstwa mleczarskiego. Nowoczesny transfer wiedzy i współtworzenie rozwiązań. Studium przypadku – Słowacja [EkonMOD milk tool – Interactive model of a dairy farminnovative knowledge transfer and co-creation of solutions – case study];
    • Fizjologia rozrodu bydła mlecznego i nowoczesne metody sterowania rozrodem w stadzie [Dairy cattle reproductive physiology and modern methods of reproduction control in the herd];
    • Od cielęcia po długowieczną krowę – doświadczenia hodowcy w zarządzaniu na przykładzie hodowli w rodzinnym Gospodarstwie Rolnym Ewy i Wojciecha Jończyk [From calf to longevity cow – breeder’s experience in management on an example of breeding in a family farm Ewa and Wojciech Jonczyk];
    • Dodatki do zakiszania – jako sposób sterowania fermentacją [Silage additives as a method of quality control of silages];
    • Zapalenie gruczołu mlekowego (mastitis) u krów mlecznych – wyzwanie dla hodowcy bydła [Mastitis in dairy cows – a challenge for cattle breeder];
    • Zrozumieć krowę, gdy nie mówi ludzkim głosem – o behawioryzmie zwierząt i sposobie jego wykorzystania [To understand a cow, when it doesn’t speak with a human voice – how to use animal behavior and welfare];
    • Efektywność ekonomiczna i ekologiczna hodowli bydła mlecznego w kontekście pozostałych gałęzi produkcji zwierzęcej [Economic and ecological efficiency of dairy cattle production in the context of other branches of livestock production];

WIDEO

• • • Dobre praktyki – Farmerska produkcja mleka na przykładzie Gospodarstwa Pana Marcina Strumiłowskiego z Łupek [Farm report-Good practice in breeding of dairy cattle-modern technology on Strumilowski Farm in Lupki];

• • • Warsztaty szkoleniowe dla hodowców bydła i przetwórców mleka (farmer.pl)
    • Kompendium wiedzy dla małych przetwórców mleka (farmer.pl)
    • Od rozrodu po zakiszanie, czyli warsztaty dla hodowców bydła (farmer.pl)

EIT Food „SUDAPS – Support for Dairy Production Sector in RIS Region”

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Formazione in Italia – Workshops in Italy

• Nuove prospettive per una filiera latte più sostenibile. Sessione Allevatori [New perspectives for a more sustainable milk supply chain. Breeders session];

• Nuove prospettive per una filiera latte più sostenibile. Sessione produttori [New perspectives for a more sustainable milk supply chain. Producers session];

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Szkolenie internetowe w ramach w ramach umowy o nr rej. OR14-6521.2-OR1400004/18 – Program Doradztwa Rybackiego „Pozyskiwanie, przechowywanie i zapładnianie gamet ryb” – akronim FishRePro.

Szkolenie odbędzie się 18 grudnia od godziny 12:00 do godziny 14:00. Szkolenie prowadzone będzie na platformie internetowej ZOOM z możliwością zabrania głosu i prowadzenia dyskusji przez słuchaczy. Skierowane jest do osób pracujących zawodowo w rybactwie, osób zainteresowanych hodowlą ryb, a także studentów wydziałów i kierunków związanych z rybactwem.

Program szkolenia

12:00
Przywitanie – dr hab. inż. Radosław Kowalski

12:10
Tarło pneumatyczne siei – opis optymalizacji procesu dla ryb głąbielowatych.
Prowadzący – dr Beata Sarosiek.

12:30
Przechowywanie nasienia ryb – podstawy teoretyczne dla efektywnego przechowywania nasienia w warunkach chłodniczych bez konieczności zamrażania.
Prowadzący – dr hab. inż. Radosław Kowalski.

13:10
Biotechnika rozrodu ryb karpiowatych – aktualny stan wiedzy oraz innowacje w rozrodzie.
Prowadzący – dr inż. Beata Cejko.

13:45 – 14:00
Dyskusja.

Prezentacje

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Drób jest najczęściej wybieranym rodzajem mięsa w krajach Unii Europejskiej (ponad 25 kg na osobę rocznie). Jednocześnie drób jest najczęstszym źródłem zakażenia bakteriami Campylobacter, która u człowieka powoduje zakażenie żołądka i jelit (2,4 miliarda Euro rocznych straty tylko w UE). Wysoka zachorowalność na kampylobakteriozę, chorobę wywoływaną przez Campylobacter, jest jednym z największych problemów z jakimi boryka się unijny sektor drobiarski, a presja na ograniczenie występowania tej bakterii bez stosowania antybiotyków znacząco wzrosła w ostatnich latach.

W ramach projektu Europejskiego Instytutu Innowacji i Technologii w obszarze żywności EIT Food o akronimie C-SNIPER, pięciu europejskich partnerów (AZTI Tecnalia- lider projektu, Instytut Rozrodu Zwierząt i Badań Żywności PAN, Uniwersytet Turyński, Phage Technology Center GmbH i ORA Società Agricola) opracowuje i poddaje testom bezantybiotykową strategię zapobiegania zakażenia przez Campylobacter, która pozwoli ograniczyć jej występowanie u drobiu. Partnerzy stawiają sobie za cel ograniczenie częstości występowania Campylobacter poprzez opracowanie i przetestowanie bezantybiotykowej strategii zapobiegania zakażeniu.

Działania naukowców koncentrują się na opracowaniu preparatu na bazie bakteriofagów – powszechnie występujących wirusach atakujących bakterie, który będzie można stosować jako naturalny środek przeciwdrobnoustrojowy w gospodarstwach, ubojniach i zakładach przetwórczych. Wprowadzenie tych procedur przyczyni się do poprawy bezpieczeństwa w przetwórstwie mięsa drobiowego, przy jednoczesnej trosce o dobrostan zwierząt i zdrowie ludzi.

Po pierwszym roku realizacji projektu uzyskano dobrze zdefiniowany prototyp preparatu, zawierający fagi przeciwko Campylobacter, zoptymalizowano go i przygotowano do pilotażowej produkcji w mini skali. W celu uzupełnienia prac badawczo-rozwojowych przeprowadzono ankietę wśród producentów i konsumentów drobiu, która wykazała ich wysoką akceptację (odpowiednio 90% i 85%) dla wykorzystania bakteriofagów jako środka biologicznej ochrony podczas produkcji drobiu.

Drugi etap projektu, realizowany w latach 2020-21, obejmuje zwiększenie skali produkcji, opracowanie szczegółowego biznesplanu oraz przeprowadzenie badań walidacyjnych w naturalnych warunkach potwierdzających, że preparat ma istotny wpływ na poprawę bezpieczeństwa mięsa drobiowego. Końcowym etapem projektu C-SNIPER jest wprowadzenie tych rozwiązań na rynek w ciągu najbliższych 2 lat.

Projekt C-SNIPER – jest finansowany przez EIT Food – wspólnotę wiedzy i innowacji w obszarze żywności, która pracuje na rzecz zrównoważonego, zdrowego i godnego zaufania systemu żywnościowego.

Wspólnotę tworzy konsorcjum wiodących europejskich partnerów biznesowych i naukowcy, wśród których znajduje się 90 organizacji i ponad 50 start-upów z 16 państw członkowskich. To jedna ze Wspólnot Wiedzy i Innowacji (KIC) utworzonych przez Europejski Instytut Innowacji i Technologii (EIT), niezależny organ UE utworzony w 2008 r. w celu promowania innowacji i przedsiębiorczości w całej Europie.

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26 listopada 2020 r. odbył się webinar „Innowacyjne rozwiązania dietetyczne wspomagające pracę układu odpornościowego w czasie pandemii SARS-CoV-2”.

Webinar był zorganizowany przez Instytut Rozrodu Zwierząt i Badań Żywności PAN w ramach międzynarodowego projektu SPIN, którego celem jest opracowanie suplementu diety, zawierającego składniki o potencjalnym działaniu wspierającym system odpornościowy w walce z infekcją spowodowaną SARS-CoV-2.

Wydarzenie kierowane było do osób pracujących w branży farmaceutycznej (firmy farmaceutyczne, apteki), studentów i doktorantów farmacji, lekarzy, studentów kierunków medycznych, dietetyków (praktykujących dietetyków oraz studentów kierunków związanych z dietetyką), absolwentów technologii żywności i żywienia człowieka, osób pracujących w branży zielarskiej oraz pracowników naukowych.

Więcej na temat projektu SPIN.

Relacja ze spotkania

EIT Food SPIN webinar – cz. I

EIT Food SPIN webinar – cz. II

Projekt SPIN – Spermidin and eugenol Integrator for contrasting incidence of coronavirus in EU population jest finansowany przez EIT Food – wspólnotę wiedzy i innowacji w obszarze żywności, która pracuje na rzecz zrównoważonego, zdrowego i godnego zaufania systemu żywnościowego.

As part of the EIT’s Crisis Response Initiative, this activity directly contributes to the European Union’s response to the COVID-19 pandemic.

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2020

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