International cooperation

Research Institute of Brewing and Malting (RIBM) cooperates on the formal and informal basis of personal contacts of employees with a number of foreign research and business organizations. For example:

• Agricultural Academy, Bulgaria
• Campden BRI, Great Britain
• Gasera Oy,Finland
• INI-Novation GmbH, Germany
• Institute of Cryobiology and Food Technologies, Bulgaria
• Institute for Food Research and Technology (IRTA), Spain
• Nilma S.p.a., Italy
• Peacock Technology Ltd., Great Britain
• Qualtech, France
• Siro Aquilar S.L., Spain
• Slovenská poľnohospodárska univerzita v Nitre, Slovak Republic
• Suntory Liquors Ltd, Beer Division, Japan
• The Institute of Photonic Sciences (ICFO), Spain
• The European Federation of Food Science and Technology (EFFoST), Netherlands
• The Slovenian Institute of Hop Research and Brewing (IHPS), Slovenia
• University of Strathclyde, Great Britain
• VTT Research Centre of Finland (VTT), Finland

The projects with international participance are for example:

• project 2014-1-BG1-KA202-001570: Agro-technologický trénink založený na ekologickém zemědělství – Pšenice jednozrnka – starověká inovace II, program ERASMUS+
• project No. 21520100: V4 Dědictví kvality tradičních nápojů , grantový program Visegrad Fund.
  
• project IC15980909: Development of rapid methods for assessing the quality of starch particles from various cereal species for purposes of agricultural and food industry, Fourth Framework programme  EU
• project 1CE008P1: Evaluation of malting barley breeding lines, CENTROPE_TT
• project LLP-LDV-TOI-2013-1-Sl1-LEO05-05341: Micro-brewing learning and training program, EU Lifelong Learning Program
• project 2013-1-BG1-LEO05-08705: Application of malted einkorn in food industry - Ancient Innovation, LEONARDO DA VINCI Transfer of innovation
• project No. 613665: MUlti SEnsor Technology for management of food processes, FP7-KBBE-2013-7-single-stage, 7. Frame programe EU
• project 304011P506 (program INTERREG V-A SK-CZ/2018/06) Research and determination of the suitable varietal composition of spring barley with the required malting quality for areas more frequently affected by drought for malt and beer producers. (Project - HERE)