Cri'10

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Cri'10

  1. 1. CANNING RESEARCH INSTITUTE - Plovdiv INTORDUCTION and GENERAL DESCRIPTION of CRI’s ACTIVITIES
  2. 2. Bulgaria
  3. 4. Sights of Plovdiv
  4. 5. Canning Research Institute 154, Vassil Aprilov Blvd., Plovdiv 4000, Bulgaria, Tel.: +359 32 952 109; Fax: +359 32 95 22 86; e-mail: [email_address] , www.canri.org
  5. 6. MAIN OBJETCIVES <ul><li>Improving Food Quality and Safety </li></ul><ul><li>Added Value Food Products </li></ul><ul><li>Biotechnologies in Food Processing and Food Analysis </li></ul>
  6. 7. MAIN TOPICS/Research Groups <ul><li>Food Processing, Preservation and Package Technologies; </li></ul><ul><li>Consumer Sensory Testing for Food Product Development; </li></ul><ul><li>Food Safety and Nutrition Innovative Methods for Food Analysis; </li></ul><ul><li>Microbiology and Food Quality; </li></ul><ul><li>Food Texture for Assessment of Quality and Long Shelf Life </li></ul>
  7. 8. Food Processing, Preservation and Package Technologies <ul><li>Postharvest Technologies of Fruits, Vegetables and Nuts; </li></ul><ul><li>Food Processing Technologies for Functional Food Products; </li></ul><ul><li>Food Preservation Technologies; </li></ul><ul><li>Food Identity preservation Systems </li></ul>
  8. 9. Technological Labs Juice processing Lab Peanut processing Lab Drying Installation
  9. 10. Food Formulation Lab Food Formulation Lab Impingement oven Homogenizer Ice-cream device
  10. 11. Consumer Sensory Testing for Food Product Development <ul><li>Product Development; </li></ul><ul><li>Product Maintenance; </li></ul><ul><li>Product Improvement; </li></ul><ul><li>Product Optimization; </li></ul><ul><li>Acceptance and Preference Tests; </li></ul><ul><li>Food Sensory Profiles </li></ul>
  11. 12. Sensory Laboratory Training Room Panel Room Panel Room
  12. 13. Microbiology and Food Quality <ul><li>Functional Fruit Products; </li></ul><ul><li>Fermented Vegetable Products; </li></ul><ul><li>Fruit and Vegetable Salads; </li></ul><ul><li>Nut Products; </li></ul><ul><li>Organic Beverages; </li></ul><ul><li>Kid Foods; </li></ul><ul><li>Meat and Vegetable ready-to-eat meals; </li></ul><ul><li>Probiotics </li></ul>
  13. 14. Food Safety and Quality Innovative Methods for Food Analysis <ul><li>Evaluation of Food Quality and Safety; </li></ul><ul><li>Food Safety and HACCP; </li></ul><ul><li>Non-Destructive Methods for Food Analysis; </li></ul><ul><li>Development of Food Quality and Safety Management Systems </li></ul>
  14. 15. Food Quality Control Labs
  15. 16. Physico-chemical Laboratories NIR Lab Spectral Analysis Biochemical
  16. 17. Food Texture for Assessment of Quality and Long Sheet Life <ul><li>Food Processing and Texture; </li></ul><ul><li>Consumer Assessment of Food Quality and Texture; </li></ul><ul><li>Food Texture Profiles; </li></ul><ul><li>Sensory-Texture Food Profiles </li></ul><ul><li>Food Texture and Long Shelf Life </li></ul>
  17. 18. Food Texture for Assessment of Quality and Long Sheet Life
  18. 19. Staff <ul><li>The number of the whole personnel staff 50 persons; </li></ul><ul><li>Researchers 20 persons; </li></ul><ul><li>PhD Degree Students 5 persons; </li></ul><ul><li>Technicians 20 persons; </li></ul><ul><li>Administration 5 persons </li></ul>
  19. 22. Personnel competence <ul><li>USAID and The University of Georgia </li></ul><ul><li>Hereby Awards the Plaque </li></ul><ul><li>In Recognition of Outstanding Leadership, Contributions, and Collaboration in the Research Project </li></ul><ul><li>“ Development and Transfer of Peanut Processing Technologies in Bulgaria ”, Plovdiv, 2007 </li></ul>Awards
  20. 23. Personnel competence <ul><li>C ertificate s for HACCP - Developing and Implementing HACCP for the Food Industry - USA, The University of Georgia, Department of Food Science & Technology, Plovdiv, 2006 </li></ul><ul><li>Certificates , issued by the IFT, Chicago in proof that Dr. Paraskova was attended the following education courses : </li></ul><ul><li>Based Experience , New Orleans , 2001; </li></ul><ul><li>Design Food Safety , Anaheim , 2002; </li></ul><ul><li>Developing New Products for a Changing Marketplace , Chicago , 2003; </li></ul><ul><li>Process Control for the Food Processing Industry , Las Vegas , 2004 </li></ul><ul><li>Certificate of Accreditation for Developing and Implementing HACCP for Meat and Poultry Processors , September 2005, Athens, Georgia, USA ; </li></ul><ul><li>Certificate of Achievement for Successfully completing a Training Program on Microbiological Quality Issue of Peanut Product , The University of Georgia, 2005 </li></ul><ul><li>C ertificate for Completed training Program on Sensory Analysis and Shelf-Life Studies of Peanut Products , The University of Georgia, Department of Food Science & Technology, Griffin, 2004 </li></ul>Certificates
  21. 24. Personnel competence <ul><li>Certificate for HACCP System - Practical Implementation and Management of the HACCP System in the Processed Fruits and Vegetables Sector - United States , Department of Agriculture, 2006 </li></ul><ul><li>C ertificate for Completed training in Hygiene requirements and regulations to ensure the production of agricultural and food products and application of HACCP - Bulgarian Union of standartizators , 2004 </li></ul><ul><li>C ertificate for Successfully completing a Training Program on Processing of Peanut Products and their Quality Evaluation , The University of Georgia, Department of Food Science, Griffin, 2003 </li></ul><ul><li>C ertificate for Successfully completing a Training Course on Storage Handling, Processing and Quality Measurement of Peanuts and Peanut Products - Thailand, Bangkok, Kasetsart University , 2003 </li></ul><ul><li>C ertificate for Internationalen Weiterbildungskurs fϋr Verpackungsspezialisten Industrie – und Handelskammer zu Leipzig , 2002 </li></ul>
  22. 25. Personnel competence
  23. 26. National Accredited Food Testing LAB <ul><li>BULGARIAN ACCREDITATION SERVICE </li></ul><ul><li>CERTIFICATE OF ACCREDITATION </li></ul><ul><li>CANNING RESEARCH INSTITUTE – PLOVDIV </li></ul><ul><li>FOOD TESTING LABORATORY </li></ul><ul><li>Address of management and laboratory: Plovdiv 4000, 154 V. Aprilov Blvd. </li></ul><ul><li>Unified Identification Code of Bulstat 160 078 200 </li></ul><ul><li>SCOPE OF ACCREDITATION: </li></ul><ul><li>To fulfill tests of: </li></ul><ul><li>Canned foods – meal and vegetable, vegetable, fruit; children and dietetic foods, fruit and vegetable concentrates and juices; tomato sauces; dried fruits and vegetables; dry soups and concentrates; food additives and seasonings; dried herbs and teas; pulps and ready-to-cook products; washings; vegetable oils; mayonnaises and mayonnaise products; cooled and frozen foods; non-alcoholic beverages – fuzzy and non-fuzzy; sugar and confectionery products; waters – drinking and mineral; milk and dairy products; bread, bread products and pasta. </li></ul><ul><li>Accredited according to BDS EN ISO/IEC 17025:2006 </li></ul><ul><li>Order No.609/16.06.2008 is an inseparable part of the Certificate of accreditation, total 8 pages </li></ul><ul><li>Valid to 30.06.2012. BAS reg. No. 18 LI </li></ul><ul><li>Executive Director: </li></ul><ul><li>Elza Yaneva /sign.ill./ </li></ul><ul><li>Sofia, 16.06.2008 </li></ul><ul><li>Seal of the Bulgarian Accreditation Service, Republic of Bulgaria </li></ul><ul><li>1797 Sofia, 52A Dr. G.M. Dimitrov Boulevard, tel.: 02 873 5302, Fax 02 873 5303, </li></ul><ul><li>e-mail: ea_bas@mee.government.bg, ea_bas@abv.bg / www.nab-bas.bg </li></ul><ul><li>The undersigned Aneliya Ivanova Miteva hereby certify the truth of the translation made by me from Bulgarian language to English language of the enclosed document – Certificate of accreditation No.18 LI dated 16.06.2008. </li></ul><ul><li>The translation consists of 1 (one) page. </li></ul><ul><li>Translator: Aneliya Ivanova Miteva </li></ul>
  24. 27. Experience with Private Sector Contacts for 20 10 <ul><li>Panteley Toshev Ltd - Flavors, extracts, sweeteners, colors and other ingredients for foods and drinks , http ://toshev-ltd.com ; </li></ul><ul><li>Maritza Vegetable Crop Research Institute – Plovdiv, http://vcri-maritsa.org ; </li></ul><ul><li>“ NPBNB ” Ltd , Sofia; </li></ul><ul><li>“ Top-Conserv ” JSC , Popovo ; </li></ul><ul><li>PHILICON 97 Ltd , Plovdiv - large variety of preserved products , www.philicon.net ; </li></ul><ul><li>BulgarLuk Ltd , Katunitza - processing and preserving of fruits and vegetables; </li></ul><ul><li>BIOSET Ltd , Plovdiv - production, packing, distribution and sales of over 170 powdered products, www. bioset -bg.com ; </li></ul><ul><li>BBP Ltd - sterilized and frozen fruits and vegetables, ready meals, meat and vegetable canned meat, Parvomaj, www.bbpbg.com ; </li></ul><ul><li>“ Unimax Bulgaria ”, Ltd, Pazardzhik ; </li></ul><ul><li>SnepGroup Ltd , Racovski ; </li></ul><ul><li>Konex-Tiva ООД - producer and exporter of fruit and vegetable conserves , www.konex-tiva.com ; </li></ul><ul><li>Fructo Sliven JSC , Varna, www.fructo.bg ; </li></ul><ul><li>Komihris Ltd , Plovdiv ,; </li></ul><ul><li>Velinovi-Bio , София, www.velinovi-bio.com ; </li></ul><ul><li>EvroBul Holding JSC, Sofia , www.eurobulholding.com ; </li></ul><ul><li>Mlin – 97 JSC , Razgrad, www.mlin.domino.bg </li></ul><ul><li>Kuminiano Fruit Ltd , Katunitza - processing of cherries for food industry , www.kuminianofruit.com ; </li></ul><ul><li>STS Amasonka Ltd , Plovdiv. </li></ul>

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