The Foods for the Future research program of Strategy of Czech Academy of Sciences

The Strategy of the Czech Academy of Sciences responds to current social challenges through a sophisticated formulation of research programmes, based on cooperation of scientific fields and institutions. The research programmes of the CAS are open to partners from universities, corporations, and institutions of regional administration, as well as foreign research groups and organisations. The research programmes are proposed and formulated in discussion of the leadership of the CAS with directors of the institutes with regard to trends in global science, social relevance of the research, and National Priorities of Oriented Research.

The Foods for the Future research program responds to the global socio-economic problem which is to feed the growing population through multidisciplinary approaches and state-of-the-art technologies, including the methods of genome editing. The Program also focuses on the prevention of diseases of the digestive tract and on a better use of microalgae in nutrition and production of valuable substances. The attention is paid to wasting food and to new approaches for processing of natural materials and bio-waste. The program comprises top research teams from the Academy of Sciences of the Czech Republic who cooperate with university departments and other research organizations. The new knowledge, resources and methods will be used by breeders, companies engaged in the production of plant and livestock products, state administration and various non-profit and patient organizations.
 
TOPICS / RESEARCH AND LEADERS

• Genomics and plant biotechnology for efficient breeding - Jaroslav Doležel (Institute of Experimental Botany)
• Modern methods of genome editing: tools to ensure the accessibility and quality of food - Roman Hobza (Institute of Biophysics)
• Molecular technologies for breeding farm animals; production, processing and use of food of animal origin -  Jan Kopečný (Institute of Animal Physiology and Genetics)
• Use of microalgae in the nutrition of man and farm animals - Ondřej Prášil (Centre Algatech of Institute of Microbiology)
• Health safety of new and alternative food raw materials - Helena Tlaskalová-Hogenová (Institute of Microbiology)
• Research on valuable substances of plant and animal origin and their use - Olga Šolcová (Institute of Chemical Process Fundamentals)
•  Wasting food as a social problem – Naděžda Čadová (Institute of Sociology)

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