Development of a dedicated enzyme mixture to improve the quality and health features of baked goods
Towards the next generation CHeeses: Engineering of excellent Flavours for healthy cheeses
Developing the first feed grade additive based on dicopper oxide for the nutrition of farm animals
Between meat and meatfree
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 of a new active principle for innovative agricultural, nutritional and pharmaceutical applications.
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.
To develop a new concept of diet based on extruded linseed (rich in omega3) in order to fight the metabolic syndrome, also referred to as 'insulin resistance syndrome' and 'syndrome x'.
The aim is to create and produce functional food items which benefit human health and which would be proven by quality researchers. Natural vitamins and biologically active substances would be used for making such products.
Probiotic yoghurt is one of the most interesting functional food products. The improved technology of probiotic yoghurt will be developed with the aim of obtaining better product quality: appearance, consistency, water-binding, shelf-life.