Výzkumný ústav pivovarský a sladařský (VÚPS)

Výzkumný ústav
pivovarský a sladařský (VÚPS)

Public Research

In the Czech Republic, research, development, and innovation are funded from public sources—specifically from the state budget—through two main mechanisms: institutional support and targeted funding.

The Research Institute of Brewing and Malting, Inc. utilizes both forms of public support.

1. Institutional support (pursuant to § 3, paragraph 3 of Act No. 130/2002 Coll.) – provided, among other purposes, for the long-term conceptual development of the research organization, based on an evaluation of its results. This support is allocated by the relevant provider in accordance with the applicable methodology for evaluating the performance of research organizations.

2. Targeted funding – focused on supporting specific projects and grants awarded through public project competitions. These competitions are administered by the respective funding bodies:

The Institute is listed in the Register of Research Organizations maintained by the Ministry of Education, Youth and Sports (MEYS). This register includes organizations that have demonstrated compliance with the defining criteria for research and knowledge dissemination organizations as set out by European Union regulations (Commission Regulation (EU) No. 651/2014, Article 2, point 83), including verification of the data submitted. The Research Institute of Brewing and Malting, Inc. achieves high-quality scientific results, and in national evaluations, it ranks among those research organizations supported by the Ministry of Agriculture and eligible to receive institutional support.

In accordance with the Research, Development and Innovation Strategy of the Ministry of Agriculture, the institute has developed a Long-Term Development Plan for the Research Organization (DKRVO), which provides the general framework for its activities for the period 2018–2022. The full text of the plan is available here. The Institute also participates in public project competitions and, thanks to the quality of its proposals, secures this form of support from various funding bodies.

Projects at the RIBM selected through public project competitions

Grant Agency of the Czech Republic
  • Interaction of polyphenolic antioxidants with cereal starch and proteins under extrusion conditions, 2025 – 2027 (25-16506S)
  • Augmentation of the effect of the biocontrol agent Pythium oligandrum with cold plasma against fungal biofilms, 2022 – 2024 (GA22-13745S)
  • Humulus Lupulus L. – source of substances with antimicrobial effects, 2014 – 2016 (GA14-10233S)
  • Anaerobic food spoiling bacteria and their biofilm forming potential,
    2012 – 2014 (GAP503/12/1424)
  • Monitoring chemical changes in barley grains after pathogen infection to control and improve the quality of barley and subsequent food products, 2006 – 2008 (GA525/06/0663)

  • Research on nutritional quality of young parts of plants of agricultural crops to develop “green” food supplements and curative cosmetics, 2005 – 2007 (GA525/05/0781)

Technology Agency of the Czech Republic

  • Reducing the environmental burden of malting houses by recycling process water, 2025-2026 (TQ15000020)

  • Biological protection of barley during malting, 2024-2028 (QL24010109) 
  • Biotechnology center for plant genotyping, 2018 – 2022 (TN01000062)

  • Spontaneous fermentation in wine production as a manageable technology, 2017 – 2020 (TH02030280)

  • Centre for Innovative Use and Strengthening of Competitiveness of Czech Brewery Raw Materials and Products, 2014 – 2019 (TE02000177)

  • Development of the equipment for physical treatment of seeds and malt using low-temperature plasma, 2014 – 2017 (TA04021252)

  • Research and development of sensor system for determination of diacetyl in beer, 2011 – 2013 (TA01011363)

Ministry of Education, Youth and Sports

  • LO1312 Research Sensory Center in Prague and Research and Development Brewery – Sustainability and Development, 2014 – 2019
  • EE2.4.31.0026 Support for the transfer of innovations in agriculture, food processing, and bioenergy into practice, 2012 – 2014 
  • EE2.3.35.0013 Partnership for the promotion of R&D and further education in the field of technology transfer in agriculture, food processing, and bioenergy, 2012 – 2014
  • ED3.2.00/12.0236 Field Library of Agricultural Applied Research, 2013 – 2015 (SLARA)
  • 2B08057 Development of modern methods for assessing the authenticity of “Czech beer,”
    2008 – 2011
  • 2B08049 Free and bound forms of Fusarium mycotoxins in cereals and processed products, control strategies and minimization options,
    2008 – 2011
  • 2B08022 Improvement of the microbiological control system in brewing operations with a focus on reducing the risk of contamination of non-alcoholic, low-alcohol, and unpasteurized beers by strictly anaerobic bacteria of the genus Pectinatus, 2008 – 2011
  • 2B06037 Development of new methods for characterizing residual extract, which will enable the identification and evaluation of the composition of dextrins typical for Czech beer, 2006 – 2010
  • MSM6019369701 Research into malting and brewing raw materials and technologies,
    2005 – 2011
  • 1M0570 Research center for the study of barley and hop constituents, 2005 – 2011

Ministry of Agriculture

  • QL24010109 Biological protection of barley during malting, 2024 – 2028
  • QL24020003 Standardized methodology for interpreting the results of microbiological analyses of beer – interpretation, limits, measures, 2024-2026
  • QK21010136 Application of new drought-resistant hop varieties and genotypes in cultivation and brewing practices, 2021-2025
  • QK1910197 Strategy for minimizing the impact of drought on sustainable production and malting quality of barley, 2019 – 2023
  • QJ1310091 Malting barley for “Czech beer”,
    2013 – 2017
  • QI91B227 The importance of beta acids in hops for Czech beer, 2009 – 2013
  • QI111B053 New processes for the use of agricultural raw materials and the production of major foodstuffs, improving their quality, safety, competitiveness, and nutritional benefits for consumers, 2011 – 2014
  • QI101B090 New methods for the production of functional cereal and dairy foods and functional beverages containing bioactive components from selected plant and animal agricultural raw materials using probiotic microorganisms and methods for assessing their quality, 2010 – 2014
  • QH91053 Improving the quality of barley grain by using donors with differentiated content of natural substances with ambivalent nutritional effects, 2009 – 2011
  • QH82277 Study of the diversity of selected barley polyphenoloxidases in relation to production quality and stability, 2008 – 2012
  • QH81056 Study of enzymatic activity to improve the biological potential of spring malting barley, 2008 – 2012
  • QG60130 Minor crops for specific use in the food industry, 2006 – 2009
  • QG50041 Factors affecting the quality and safety of food grains, 2005 – 2009
Ministry of Industry and Trade
  • FV30332 Modular technology unit for process control in beer production, 2018 – 2021
  • FI-IM5/067 Research and development of technology enabling the production of beer for celiacs (gluten-free beer), 2008 – 2010
  • 2A-2TP1/031 Research into technologies and preparation of a unique line for fermenting historical strains of brewer’s yeast for industrial use, 2007 – 2011
Ministry of Culture
  • DG18P02OVV067 Culinary heritage of the Czech lands: memory, presentation, and education, 2018-2022
  • DG16PO2R017 Viticulture and winemaking for the preservation and restoration of the cultural identity of wine-growing regions in Moravia, 2016 – 2020
OP Prague Competitiveness
Ministry of Labor and Social Affairs