- Organisational form: research and technology organisation (RTO)
- Focus on: food
- Major activities: research, consulting, training
SIK, Box 5401, SE-402 29
Frans Perssons väg 6.
Phone: +46 10 516 66 00
Fax: +46 31-83 37 82
SIK – The Swedish Institute for Food and Biotechnology is owned by SP Technical Research Institute of Sweden. SIK conducts strategic and applied research for the industry by participating in joint projects with goal-oriented research programmes.
SIK offers its customers consultancy services in the areas of food safety, process engineering, product development and environment. SIK provides tailored training courses for individual companies and participates in graduate and undergraduate course programmes at universities and colleges in Gothenburg, Lund and Uppsala.
SIK has approximately 90 employees and has a strategic partnership with Campden & Chorleywood Food Research Association in UK. The SIK head-office is situated in Gothenburg with regional offices in Lund, Uppsala, Umeå and Linköping.
SIK Research Strategies 2011-13:
SIK's research focus during the period 2011-2013 will as a starting point identify the knowledge requirements and development opportunities available within the food sector. SIK's two general, prioritised research areas, where scientific knowledge will be developed, are
- Innovative products, processes and packagings:
Developing new products is an obvious choice for all companies. Success requires a constant injection of new know-how about how raw materials, manufacturing processes, packaging and storage can be controlled in such a way that consumer expectations and experiences are satisfied with regard to quality features such as taste, smell, texture and nutritional content as well as functional features, added value and product safety. In addition, this needs to be fulfilled in industrial settings as well.
- Sustainable, effective production:
Manufacturing products as efficiently as possible leads to greater competitiveness. For us "Sustainable, effective production" means production which from a chain point of view offers cost-effectiveness, low environmental impact and safe, shelf-stable, high-quality food. To succeed, production-related research throughout the whole chain is required as well as new know-how related to microbiological risk analysis, process technology and environmental impact and how these are interlinked. Viewing the food chain as a totality and with major potential for complete solutions is a challenge that is central to the strategic development of the industry.
More information: www.sik.se