Pilot plants

w Grain and flour processing pilot plant

w Meat processing pilot plant

w Vegetables and fruits processing pilot plant

Other research departments/services

w Interdisciplinary research

w Departament of Human Resources development

w National Service of Herbs and medicinal plants and Products of the Hive

Laboratories

w Nutrition

w Food Chemistry

w Colloidal Biochemistry

w Packaging and packagin technologies

w Microbiology-Elisa

w Molecular biology

w Nuclear Magnetic Resonance

w Sonsory analysis

w Chromatography

EXPERTAL

IBA Bucharest is a food research institute engaged in finding solutions to the current problems facing the food sector. IBA

Bucharest's activity is concentrated in four major research directions, as follows:

1. Food safety: Food preservation, food contaminants and food packaging

2. Nutrition: the influence of diet on health and food intolerances (celiac

disease and phenylketonuria), functional foods

3. Food (Bio)technologies

4. Consumer science

Str. Ancuța Băneasa no.5Bucharest, district 2Tel./Fax: 004031 620 58 33 /34www.bioresurse.ro www.iba-expertal.ro

Exploitation of agrifood reasearch expertise through

knowledge transfer to the private sector, in order to

obtain nutritional optimized and safe food

Project co-financed from the European Regional Development Fund (ERDF) through Competitiveness Operational Programme 2014-2020

Material Editor: IBA Bucharest

Date Posted: January 2017

This report does not necessarily reflect the official position of the European Union or the Romanian Government

IBA Bucharest

Starting september 2016 IBA Bucharest is running the project named EXPERTAL for a period of 60 months. The project is aimed at capitalizing on IBA Bucharest's expertise in food through knowledge transfer to private economic environment. Within the project there will be thematic events / meetings where food businesses will be encouraged to seek assistance for some of the problems they face or to develop innovative solutions to achieve product / new food technologies.

Research-development-innovation services for technologies/food products

Use of Stevia Rebaudiana sweetener for making nectars, fruit/vegetables

compotes, concentrated fruit products, pastries and spicy sauces

Manufacture of food products enriched with dietary fiber, minerals (Ca, Mg, K,

Cu) and unsaturated fats (Omega 3)

Developing food products with functional potential that can be consumed on a

daily basis, on a large scale, as in the case of bakery products by adding

functional ingredients

Replacement of some food components with other natural ingredients beneficial

to human health (eg. Use of inulin)

Development of bakery products with functional potential using by-products and

waste from food industry

Reformulation of food products by reducing sugar content, saturated fat and salt

Recovery of waste and by-products in the beer industry by obtaining

supplements enriched in bioactive compounds

Studies and research on the technological properties of raw materials

The effect of some additives on the gelling and termic properties of the of

starch

Setting the rheological behavior of dough using rheological equipment: Mixolab

system, farinograph, Alveograf, Amilograf and Extensograf

Research on the influence of the grinding process on the amount of damaged

starch

Evaluation of the quality parameters for different crops (wheat, durum wheat,

barley, oats, rye, sorghum, etc.)

Other studies and research

Physico-chemical tests for food

Determination of nutritional value

Detection and quantification of aminoacids profile in food products

Detection of minerals level in food

Fingerprinting and detection of major bioactive compounds for volatile oils in

plants and determining their lipid profile using NMR spectroscopy

Determination of patulin in apple juice (conventional and organic)

Acrylamide determination in bread, biscuits and similar products

Detection of heavy metals in food

Identification of microbiota of agricultural products

Food allergens Identifying

Determination of coliform bacteria and Escherichia coli beta-glucuronidase

positive

Microbiological control of air in workspaces and storage spaces

Microbiological control of canned food in airtight containers

Bacteriological control of work surfaces, equipment, protective equipment

Analysis for sanitation tests taken from hands

Microbiological analysis of food packaging

Laboratory analysis

Assessment of specific migrants from food packaging (formaldehyde, bisphenol

A) using spectrophotometric methods

Testing requirements of compliance for packaging and materials in contact with

food

Testing compliance packages in line with 249/2015 Law

Sensory evaluation of food packaging

Sensory analysis and studies on consumer behavior

Sensory evaluation of foods (breads, juices, jams etc.)

Studies on consumer preferences for certain products

Food texture analysis (using Texture Analyser machine)

Fingerprinting volatile composition of food products (using the Prometheus

device)

Authenticity raw materials / finished products

Authenticity determination of the species Triticum aestivum

Determination of the meat species in foodResearch on the starch relegation as effect / cause of the phenomenon of bread

aging

Case study on potential bio-indicators that can be used for food safety

Experimental studies on the influence of some factors (raw material, recipe

manufacturing process technology etc.) on the acrylamide formation in bread,

biscuits and similar products and ways to reduce this contaminant

Study on the effects of bio-synthetic or semisynthetic and on some plant

extracts on human body

Evaluation of barrier properties of the flexible materials aimed for food

packaging

Antimicrobial packaging of food products

Testing of physico-mechanical properties for packaging materials

Establishing validity term for packaged food

Other services

HACCP implementation in canning units

HACCP implementation in the bakery industry establishments

Assistance and consulting in food and food supplements

Labelling