The main research activity of the Institute of Nutrition Science is focused on developing new, health-promoting foods and scientifically proving their positive effects, which effectively support preventive and/or therapeutic nutrition. There is growing evidence supporting the importance of proper nutrition in maintaining health and preventing chronic diseases, and this fact must be reflected in food labeling. In addition to their energy content, the foods of the future must also carry information about their physiological effects on consumers.
Our main goal is to understand the causal relationships between genes/genomes, nutrition, hypoxia, metabolic states, and physical activity, with a particular focus on inflammatory conditions, obesity, type 2 diabetes and insulin resistance, cancer, metabolic syndrome, coronary heart disease, hypertension, and aging. The following figure refers to the system of relationships studied.
Moreover, we place emphasis on development concepts spanning the entire food chain, on physical and chemical modifications induced by technological processes, which can significantly affect the bioavailability of nutrients, regarding bioactive substances and dietary fibers. We consider it our task to develop high value-added foods that can be produced from local raw materials in cooperation with the SME sector.
Our institute consists of three main units and one external department:
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