The task of this research project is to develop natural preservatives, mainly herb-based extracts and essential oils as a new alternative for the preservation and safety of food products.
Development/demonstration of new x-ray automatic control equipment using a new high sensitivity sensor enabling significantly improved detection efficiency for very small foreign bodies in pre-packaged food products.
Directed at generating knowledge on the effects and mechanisms of action of bio active components on heart failure and cardiovascular risk factors, with a special emphasis on cellular energy metabolism and oxidative stress.
Focused on the identification of new strategies for the treatment of common joint degenerative diseases (ostcoarthritis) using botanical extracts modified and standardized according to relevant biological activity.
Launch of an innovative 'meal solution' which combines long-shaped madeleines and a flavoured cream.
Development of a new active principle for innovative agricultural, nutritional and pharmaceutical applications.
Development of a grain sorting technique for the cereal processing industry which could ensure the production of high quality flour for baking bread and biscuits and high quality malt for brewing.
Improving the marketability value of turkish red chilli peppers by enhancing its quality through an integrated system including innovative manufacturing and preservation methods.
Generating knowledge about molecular analytical tools for detection of diseases in dutch seed potatoes. To study the effect of those levels on disease development in trial fields in israel, and development of new resistant varieties.
Development of innovative cocoa-based products (in terms of texture and/or aromatic properties) through the elaboration of techniques to modify the physico-chemical properties of cocoa.