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BioProspecting of the Adriatic Sea

Principal investigator

Category
Ostali projekti
Finance value
37.775.735,86 kuna
HRK
Start date
Nov 1st 2017
End date
Nov 1st 2022
Status
Active
Browse all informations
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The funds have been awarded as part of the “Top Research of Centres of Excellence” call, issued by the European Structural and Investment Fund and the European Regional Development Fund, through the Operational Programme Competitiveness and Cohesion 2014-2020.

The “BioProspecting of the Adriatic Sea” project includes the strengthening of the capacities of the Center of Excellence for Bioprospecting of the Sea (BioProCro), led by Rozelindra Čož-Rakovac, through the implementation of top-level interdisciplinary research in the field of biotechnology of the sea, in order to obtain biologically active molecules of desirable properties for use in the pharmaceutical, food and cosmetic industries. It will also enable cooperation with international institutions and the transfer of technology since the biotechnology industry of natural compounds is a fast-growing market that will significantly improve the growth of the entire Croatian economy.

During the five-year timeframe, the project will directly involve 65 scientists, including ten new PhDs and ten new postdoctoral researchers. The BioProCro Centre brings together internationally recognised research groups in the fields of biotechnology, chemistry, pharmacology, microbiology, process engineering and ecology. This integration of research teams into a unique, modern centre contributes to innovative research of bioactive compounds and materials from the Croatian part of the Adriatic Sea.

The implementation of the project activities will bring together all Croatian research groups investigating bioactive compounds isolated from marine organisms in the Croatian part of the Adriatic. In addition to the Ruđer Boskovic Institute, the project partners include the Faculty of Food Technology and Biotechnology of the University of Zagreb, the University of Rijeka, the Faculty of Chemistry and Technology in Split, and the Faculty of Food Technology in Osijek.

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