Institute of Agricultural and Food Biotechnology

Prof. Waclaw Dabrowski Institute of Agricultural and Food Biotechnology works on research, development and application of new biotechnological and technical methods in the food industry. These applications cover several areas, like: technical microbiology, food microbiology, cell engineering, process engineering, chemistry and biochemistry, food technology and human diet. We are working also in agricultural food areas, like: yeast production, alcohol production, winary, vinegary, brewery, fruits and vegetables processing, cereals processing and storage, starch and potatoes processing, bakery industry, food concentrates, cooled and frozen food, sugar industry, meet and fat industry as well as production of microbiologically active confection (enzymatic, probiotic, initiation...

Food analysis,biodiversity,bacterial initiation cultures,functional food,microbiology,probiotics,wineary,breweary,hooch industry,milk industry,fermentation,vinegary,sugar,fruits,vegetables,meat and fat,concentrates,renevable energy,starch,and cereals and bakery

Institute of agricultural and food biotechnology operates in the Biotechnology research industry.

Institute of agricultural and food biotechnology's revenue is 11m - 100m

Institute of agricultural and food biotechnology has 11 - 50 employees.