Institute of Cryobiology and Food Technology
5. Cherni vrah blvd.
Director: Prof. Ph.D. Eng Gabriela Marinova
tel: +359 2 868 13 63
tel: +359 2 868 33 52, +359 2 955 64 71
fax: +359 2 868 33 73
The Institute of Cryobiology and Food Technology - Sofia carries out scientific investigations, applied research, extension service and auxiliary activity in the field of cryobiology and lyophilization, food and beverage technologies, foods and beverages quality and safety, foods irradiation and biologically active substances for plant-growing, in the frames of the competence of the Agricultural Academy.
In the field of Cryobiology and lyophilization studies the mechanisms of cryoprotection and implements new types of cryoprotectors; develops, tests and implements technologies for production of biopreparations for the medical and the veterinary-medical practice, develops prescription formulas, technologies, indexes and technological documentation for lyophilized and specific foods and functional bioproducts for healthy, prophylactic, protective nutrition and nutrition in extraordinary conditions; carries out lyophilization of sample food lots, bioproducts and biopreparations.
In the field of Technology of foods of plant origin carries out scientific and scientific-applied work, related to the technology, quality and safety of the grain and baker’s goods and specialized grain-based foods.
In the field of Technology of beer and drinks carries out in the field of the technology, the quality and the safety of brewing barley, hops, malt, beer, functional, spirituous and soft drinks; studies the brewing-technological characteristics of new European and Bulgarian varieties brewing barley; carries out microbiological analyses of brewing raw materials, beer and soft drinks.
In the field of Biologically active substances for plant-growing develops technologies based on biologically active substances for stimulating the growth and bio-protection of cultivated plants.
The ICFT is granted an institutional accreditation for Ph.D. education for four scientific subjects: Technology of fish and meat products, Technology of alcoholic and non-alcoholic drinks, Technology of biologically active substances and Technology of processing and storage of grain, grain products and mixtures.
The Institute has very substantial contribution for the development of modern food technologies, quality and safety of food and drinks in Bulgaria. More than 50 technologies have been created for ordinary, original, special, luxury, low alcoholic, non alcoholic, herbal and wheat beers. Technologies and new brands sterilized, dried, frozen, dietary and functional foods, technologies for processing of special flours and ray-wheat, dietary and prophylactic breads. More than 60 lyophylized functional foods have been developed for improvement of the healthy status of population, lyophylized biostimulants dedicated for sportsmen, healthy and sick persons, for prophylactic and medication of metabolite diseases. ICFT elaborated the space menu for the missions of Bulgarian cosmonauts, which made Bulgaria the third country in the world, in possession of such technology. A series of medical and veterinary medical products and biologically active substances for plant-growing have been developed. Many of them are patented.