The Prof. Wacław Dąbrowski Institute of Agricultural and Food Biotechnology – State Research Institute is a Polish research organization founded in Warsaw in 1949. It conducts basic and applied research, development, and implementation work in biotechnology and agri-food technology, supporting industry and improvements in food quality and safety. Its work spans food and technical microbiology, cellular and process engineering, chemistry, biochemistry, food technology, human nutrition, and dietetics.

The Institute serves a broad range of sectors, including dairy, meat and fats, sugar, brewing, distilling, yeast, fruit and vegetable processing, cereal and potato processing, baking, confectionery, and chilled and frozen foods. Its research also covers fermentation, functional foods, food analysis, biodiversity, starch products, refrigeration, and renewable energy. With 12 departments, modern laboratories, and more than 600 accredited research methods, the Institute provides research and development, analytical services, and technical services. It works with partners across the agri-food industry and related fields, including environmental protection and renewable energy, and participates in international research and cooperation projects.