Moving forward together
Our Partner Research Institutes
We cooperate with renowned universities and institutes with whom we continuously exchange knowledge in out field.
We are a proud member of Cassovia Life Sciences – an international association forming a cluster of scientific and research institutes, innovative industry participants and SMEs in medical and life-sciences fields.
Projects
We solve scientific research and development projects within various grant schemes.
FUNCTIONAL FOODS FOR HEALTHY LIFE
Project within the Operational Program Research and Innovation OPVaI- MH / DP / 2017 / 1.2.2-13, project code ITMS2014 +: 313012T288
PAVOL JOZEF ŠAFÁRIK UNIVERSITY IN KOŠICE
The aim of the project is to create recipes with an optimal nutrient composition that will meet the requirements of the population aged 45+.
The result of the project will be products with a balanced optimal amount of nutrients, each of the products will contain its specific functional component, which will be characterized by its positive effect on the physiological functions of the organism.
10.2020/09.2023
Demand-oriented research for sustainable and innovative foods, Drive4SIFood
Project within the call for support of long-term strategic research - Healthy Food and Environment OPVaI-VA / DP / 2018 / 1.2.1-06, project code ITMS2014 +: 313011V336
SLOVAK UNIVERSITY OF AGRICULTURE IN NITRA,CENTER OF PLANT BIOLOGY AND BIODIVERSITY OF THE SLOVAK SCIENCY OF SCIENCE McCARTER a.s.,NATIONAL AGRICULTURAL AND FOOD CENTER SLOVAK UNIVERSITY OF TECHNOLOGY IN BRATISLAVA,PAVOL JOZEF ŠAFÁRIK UNIVERSITY IN KE
The project is focused on research and development of innovative foods that condition sustainable health, especially of vulnerable groups.
Ensuring the quality of food production, the production of healthy, functional and safe food that is sustainable even in the conditions of the negative effects of climate change in the context of consumer demands must be achieved through new, advanced technologies for the production of a new generation of intelligent foods with high added and low energy value and a chemoprotective effect on human health.
10. 2020/06. 2023
Application of vegetable proteins in the production of food products
Science and Research Support Agency, APVV-14-0515
SLOVAK UNIVERSITY OF AGRICULTURE IN NITRA
Development of a new type of food products with an optimal proportion of vegetable proteins with full nutritional properties and a balanced content of proteins and amino acids. The achieved results from the project solution provide an opportunity to use the experience in the production of protein products with a balanced amino acid content.
07. 2015/06. 2019
Healthy nutrition for healthy living functions
OPVaV-2011 / 2.2 / 07-SORO, ITMS code: 2622020176
NATIONAL AGRICULTURAL AND FOOD CENTRE
A study of the applicability and interactions of biologically active substances, with the aim of creating new products that improve the health of the population.
The achieved results from the project solution provide the opportunity to use the characteristics of suitable selected bioactive substances in the development of new products
06. 2012 / 05. 2015
Research into technological possibilities for improving the quality and safety of cereal products using probiotic enzymes
Science and Research Support Agency VMSP-P-0057-09
SLOVAK UNIVERSITY OF AGRICULTURE IN NITRA
Technological research into the possibilities of application of probiotic lactic bacteria in the production of cereal products in order to take advantage of their beneficial properties.
The achieved results from the project solution will provide an opportunity to use the knowledge in the field of technological applicability of probiotics
06. 2009/07. 2011