The aim of the operation is to produce cured meats and meat from high quality meat from Polish wbp and pbz pigs.

The aim of the operation is an innovative solution for improving the nutritional value of turkey meat products with convenience food characteristics

The aim of the implemented project is to expose the innovative, functional characteristics of A2 milk; to increase the added value of the manufactured products, as well as raw milk itself

The aim of the project is to use apples from the resources of Polish fruit growers and in alternative processing methods

Determination of the effect of the use of inert gases during the maceration and pressing of musts on a pilot pneumatic press on the chemical composition, sensory quality and nutraceutical properties of musts and white and rosé wines

Development and implementation of an innovative health-promoting product that will be salt-free in its composition.

Development of 3 new, innovative products, i.e. pasteurised drinking milk, fermented milk and acid-matured or unripened rennet cheese obtained from A2 milk

To develop a prototype of a new device with no equivalent on the market for cutting out seeds, removing seeds, removing sapwood and cutting into 4/8 peppers of various non-standard shapes and dimensions

Development and implementation of a new technology for predicting the culinary quality (palatability) of culinary elements in order to manage the culinary quality of beef commercial elements, including building high-quality meat commercial brands.

The aim of the project implemented by the Operational Group is to develop a technology for ginger cultivation by transferring it to the geographical and environmental conditions prevailing in Poland along with the optimization of the rhizome germination process under controlled conditions.