czIn the Czech Republic, research, development, and innovation are funded from public resources, specifically from the state budget, through two main methods – institutional support from the Ministry of Agriculture (MZe) and targeted funding (public project competitions of the Technology Agency of the Czech Republic – TAČR, the Czech Science Foundation – GAČR, the Ministry of Education, Youth and Sports – MŠMT, and the Ministry of Agriculture – MZe). The Dairy Research Institute Ltd. (VÚM) makes use of both of these forms of public support to carry out its research activities.
Project overview:
MZe
-
QK22010186 Postbiotics, bacterial exopolysaccharides and new oligosaccharides for functional synbiotic fermented products
-
QK22010255 Intensification of organic legume production through biological means to improve their health status
-
QL24010251 Comprehensive cheese microbiota – new methods for evaluating its composition and safety for subsequent use in cheese technology
-
QK1910100 The effect of reformulation on the shelf life and physicochemical properties of food products
-
QK1910121 Persistence of selected foodborne pathogens, hygiene indicators, and possibilities for their elimination from food industry environments
-
QK1910300 Utilization of dairy waste for the production of new dairy products and food supplements enriched with microalgae or their components
-
QK1910392 Environmentally friendly materials for intensification of crop production with soil-protective properties based on renewable resources
-
QK1920222 New reliable methods for detecting adulteration of goat’s and sheep’s milk and dairy products
-
QK21010123 Development of methods to reduce the transfer of antibiotics into the environment in dairy farming as support for preventing antimicrobial resistance in microorganisms
-
QK21010212 Development of methods for controlling quality manipulation of milk intended for further technological processing and for determining its authenticity
-
QK21010326 Possibilities of influencing the occurrence of inhibitory substances in milk as an effective tool to support animal health and increase food quality and safety
-
QK21020245 The effect of disruption of the cold chain during sampling and transport of officially collected samples on their microbial profile
-
QJ1510341 New technological procedures using membrane processes providing new food products with improved nutritional and user properties
-
QK1710156 New approaches and methods of analysis to ensure the quality and safety of cheeses, optimize their production, and improve hygiene and sanitation processes while reducing the environmental burden of wastewater
-
QK1810463 Development of a new form of probiotic super-absorbent bedding with subsequent use for rainwater retention in soil
-
QK1910024 Utilization of enzymatic and probiotic potential of microorganisms for the development of new dairy and bakery products and for improving the quality and shelf life of existing ones
-
QK1910036 Utilization of the potential of various metabolites of wild strains of lactic acid bacteria and yeasts to suppress undesirable fungal contaminants and extend the shelf life of dairy and bakery products
-
QK1910092 Non-bacterial causes of mastitis and their effect on the quality and technological properties of milk
MŠMT-COST
-
LD14123 Monitoring adhesion and biofilm formation in probiotic bacteria and the effect of prebiotics on their adhesion
-
LTC20014 Research on selenium-enriched lactic acid bacteria, bifidobacteria, and yeasts, and the effect of stress conditions of low pH on their ability to biotransform selenium
TAČR
-
TA03010546 Bioactive packaging
-
TA02011293 Development of a robotic container mini-dairy with a consumption area and research and development of innovative dairy products as functional foods and foods with benefits for use in the mini-dairy
-
TA01010765 Research and development of new recipes and food technologies for special medical purposes
MVČR
-
VG20102015023 Rapid decision-making systems for food safety