Cooperation with business
Departement of Morphological Sciences
In cooperation with HPT Innovation Sp. z o.o. and CBRTP S.A., research is being conducted on the development of metallic–polymer composites and technologies for the production of layered nonwoven materials with antimicrobial and filtration properties for sanitary products and medical protective equipment.
Departement of Pathology and Veterinary Diagnostics
In cooperation with an industry partner, the Division will implement the AnReT project – comprehensive management of the prudent use of antimicrobial veterinary medicinal products (VMPs) in the sustainable production of slaughter turkey flocks.
Departement of Food Hygiene and Public Health Protection
Cooperation under a partnership agreement with “Świderscy” Meat Processing Plant in Kosów Lacki for the implementation of the project “Development of new high-protein products based on pork meat produced using natural methods”, carried out within the Regional Operational Programme of the Mazovian Voivodeship for 2014–2020.
The cooperation included laboratory research—bacteriological and molecular (PCR) analyses of raw materials and finished products to assess microbiological purity; product shelf-life studies using challenge tests; mathematical modelling through predictive microbiological models; physicochemical analyses; and in vitro digestibility assessment (2019–2021).
Cooperation with the “Piątnica” Dairy Cooperative in the development of a programme aimed at improving communication between producers and consumers, which is essential for strengthening market position and trust in food of animal origin (using milk and dairy products as an example).
The programme addresses challenges related to climate change and evolving consumption trends (including the growing popularity of vegan products, such as plant-based beverages). It involves multiple stakeholders, including social organisations, and focuses on information and promotion related to food and consumption in the context of climate change. The thematic areas include: organic food, food safety, consumer trust in food, promotion of the role of veterinary inspection, the concept of “ugly food” (less visually attractive products, e.g. fewer additives in dairy products, simpler packaging with a reduced carbon footprint), and the reduction of food waste.
The programme emphasises the role of informed producers and farmers in mitigating environmental changes and promoting sustainable, climate-adaptive agriculture. Key components include training and advisory services supporting the adaptation of milk production to changing climatic conditions, improving the safety of raw materials and the environment, as well as advisory activities within production facilities related to food safety and product modelling.
Cooperation with “JBB” and the “Piątnica” Dairy Cooperative in the delivery of practical training for Polish- and English-taught students (FVM) in courses conducted by the Department of Food Hygiene and Public Health Protection, Institute of Veterinary Medicine, Warsaw University of Life Sciences (SGGW).