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National Center for Research and Development to allocate one hundred million PLN for innovation in nutrition

by Dignity News
Entrepreneurs and scientists can obtain grants for the development of modern nutritional solutions that form the basis of a healthy diet, as well as important in the treatment and prevention of diseases, including those related to civilization. The National Center for Research and Development (NCBiR) has announced a competition under the NUTRITECH program – nutrition in the context of the challenges of improving the well-being of society and climate change. A total of PLN 100 million can be received.

The competition is a response to one of the important challenges of our time: ensuring people have access to healthy food, not only in terms of ensuring its high quality and environmentally friendly production method but also actively improving health and protecting people against the epidemic of diet-related diseases.

“Products, technologies and services to be developed by Polish entrepreneurs and scientists will also serve to increase the competitive advantage of Poland in an important market segment. (…) Polish food is already a brand known all over the world, and we have a chance to strengthen it even more by focusing on pro-health food”, says Remigiusz Kopoczek, acting director of the National Center for Research and Development.

The NUTRITECH program assumes the implementation of developed solutions, such as pro-health products, nutritional plans, processes, technologies and accompanying services, which will help reduce the risk of chronic non-communicable diseases, including diet-related diseases, and thus serve the right nutrition and are preventive.

The second group of solutions in the form of personalized diets, pro-health products, supporting tools and services will be addressed to people already struggling with such diseases. The third sub-objective of the program will inspire the market to apply the principles of sustainable development in the production and distribution of healthy food.

Arkadiusz Słomczyński

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