Compartments

  • Research and Development Compartment
  • Food Quality Control Compartment
    • Microbiology Team
    • Physico-Chemical Team
    • Packaging Team
  • Information and Dissemination Compartment
  • Production Compartment

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Research and Development Compartment

Has in progress various research works obtained through competition in the National Program of Research and Development:

    RELANSIN Program

  • Biotechnological process of bread manufacturing on preferment based.

    • AGRAL Program

  • Natural improver obtained with "sourdough" principle for bread quality improvement;
  • Technology of electric field treatment of seed potatoes in order to increase product quality and production per hectare;
  • Advanced and clean technologies for increasing the duration of potato storage;
  • Optimized refrigeration system for raw and dry Salami.

    • BIOTECH Program

  • Antifungal Bioproduct for Bread Conservation;
  • Creating a center of information and dissemination of information on genetically modified organisms.

    • INFRAS Program

  • Structural and functional organization of HACCP body for food industry;
  • Development and accreditation of an hygienic analysis laboratory for food packaging.

    • no 102/28.03.2001 MAAP Order

  • Annual Determinination of wheat quality harvest in Romania.

    • Program funded by BENA - DELTA

  • Practical Application of HACCP system.

    • The World Bank Program - Agriculture Services Support

  • Promoting of certified organic production technologies for alternative agricultural development.

    • European Program Flair-Flow Europe 4 (FFE4)

  • Disseminating the Results of EU Food Research Programmes to Small and Medium Sized Food Industries, Health Professionals and Consumer Groups through a 24 - Country Interactive Network System.

Food Quality Control Compartment

    It is accredited by National Accreditation Body - RENAR, and it is structured in three collectives

    • Mycrobiological
    • Physical-chemical
    • Packaging

    It carries out the following kinds of activities:

      Microbiology laboratory:

    • Microbiological control of the food products;
    • Microbiological control on the food products manufacturing flow;
    • Instruction concerning the implementation of the good laboratory practice based on GLP (Good Laboratory Practices) reference.

      Physical-Chemical laboratory:

    • Physical-chemical analyses of agrifood products;
    • Rheologic analyses (farinograph, alveograph, extensograph, amylograph);
    • Technological analyses (baking samples);
    • Establishment of standard flours on extraction types;
    • Food additives testing;
    • Laboratory equipment testing.

      Packaging laboratory:

    • Hygienic-sanitary testing of the materials which have contact to the food products according to the Order of Health Ministry and to the European Community Directives, in order to obtain the Sanitary Notice;
    • Counseling regarding food packaging.

    Food Quality Control Compartment

    Publish the following publications:

    • The annual grain harvest quality by the species, localities and counties (1996, 1997, 1998, 1999, 2000, 2001).
    • Dissemination of information derived from surveys of European food industry - FLAIR-FLOW 4.
    • Informative booklets:
      • Methods for laboratory tests in the milling and bakery industry.
      • Storage and conservation of grain in silos;
      • Biochemical composition of flour (for bakery);
      • Food and nutritional value of wheat flour;
      • The notion of functional food and special flour;
      • Getting special flour by increasing protein content;
      • Special dietary flour obtained by correcting the amount of protein / amino acids;
      • Increasing the vitamins content of flour;
      • Using germinated grains;
      • Flour mineralization;
      • Using enzymes in the milling and bakery industry;
      • Emulgatorilor use in milling and bakery industry;
      • Use of additives with high molecular mass (modified starches, vital wheat gluten, gums);
      • Enriching of flour and pasta products in dietary fibers;
      • Considerations and solutions for increasing the warranty period of bakery products;
      • Information on milling technology;
      • Information on bakery technology;
      • Information on pastry technology;
      • Use of antioxidants for wheat flour products;
      • Theoretical considerations and practical solutions on mildewing and extent disease in bread;
      • Foreign bodies in wheat (the influence of technology, pictures examples);
      • Modified atmosphere packaging.

    Production Compartment

    There are carried out the following types of food products (on command):
    • Freegluten products (premixes, biscuits, pasta), for the individuals with gluten intolerance (coeliac disease);
    • Lowprotein products (premixes, biscuits) for a number of innate metabolism deficiencies (phenylketonurea);
    • Hypoglucidic products (bread, vafe, pasta) for diabetes patients;
    • Enriched products in nutritive principles with malt extract, iron (bread, biscuits, cakes, so on);
    • Traditional Romanian bakery products.

    Institute of Food Bioresources is the only producer of Romania of food products for individuals with gluten intolerance (coeliac disease) and phenylalanine intolerance (phenylketonurea). For these products the IBA researches have been awarded silver medals at the Invention Congress EUREKA - Bruxelles, in November 2000.

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