By 2050, around 11.2 billion people will live on Earth. This means a huge increase in demand for food. To meet this challenge, agriculture must change rapidly and reduce its impact on the natural environment, while the food produced must not be wasted.
Lower Silesian scientists have also joined the challenge of creating modern agriculture and livestock farming. In the region’s capital, the Regional Centre for Innovative Technologies of Production, Processing and Food Safety of the University of Life Sciences (CIT) is currently being established. The research conducted there in modern laboratories will contribute to improving the quality of food produced and processed in Lower Silesia. The implementation of the project, launched at the end of 2018, would not have been possible without funding from the European Union.
Scientific excellence
CIT is already conducting biotechnology research. New intelligent plant varieties, high-quality feed and alternative treatments in animal pharmacotherapy are to be developed here, as well as specialised animal feed and dietary supplements. Scientists are also working on food in the broadest sense – from organic, traditional, regional and local food to food with enhanced nutritional properties and, no less importantly, packaging and storage technologies.
“Three teams have been appointed to plan the use of CIT in three areas: veterinary medicine – meaning preliminary research for human medicine – food, and the environment,” says Prof. Jarosław Bosy, rector of the University of Life Sciences in Wrocław. He immediately adds that, thanks to support from EU funds, the university will enable its most creative scientists to carry out research and implementation projects addressing the greatest contemporary challenges. “For the university itself, which is among the 20 Polish higher-education institutions aspiring to become research universities, CIT is a tool that enables it to pursue scientific excellence,” the rector emphasises.
Cooperation with business
The establishment of CIT makes it possible to expand research services provided to businesses and more closely tailor the scope of research to their reported needs.
The cooperation between scientists and entrepreneurs is intended to stimulate the development of the agri-food industry in the region. Researchers will develop and propose innovative products with health-promoting properties, new technological solutions and the introduction of new unconventional bioactive ingredients into recipes, while guaranteeing food safety. By implementing these innovations, companies will become more competitive on the market.
“Access to laboratories located a short distance from the vineyards will greatly facilitate our work when testing residual sugar in wines, especially sparkling wines, whose parameters change rapidly during fermentation,” explains Michał Pajdosz of Winnica Jakubów, a member of the Lower Silesian Vineyards Association.
Informational material from the Marshal’s Office of the Lower Silesian Voivodeship.