Improvement of cellulose casing mechanical properties and stuffing performance when are produced with new dwp development as raw material.
The new trend of craft brewing is creating an exciting new market for premium priced highly aromatic (ha) hops. It is clearly sustainable and profoundly changing the way brewers value hops, which presents a new opportunity for the european hop industry.
To develop a fermentation-based technology by recovering a fraction of the by-products generated in cheese and milk production, with applications for the agro-food industry such as ingredients, beverages, etc., Focusing on the development of healthy products.
This project aims to develop new functional beverages using apple/grape juices as matrix for prebiotics, probitotic strains and antioxidants to promote health benefits and wellness to consumers.
New bakery products, from bread to cookies, will be upgraded into the healthy food market by adding functional ingredients as sources of digestible protein, vitamins , essential fatty acids, dietary fibers and minerals from alfalfa and flaxseeds.
The goal is to design methods based on genomics and advanced technological control of fresh meat, to develop specific genetic pig lines that can reduce the productivity gap between industrial lines and iberian pigs, standardizing and improving the deposition of oleic acid in the iberian cured ham.
The present study will develop a new drink, based on components with lower glycemic index, oat beta-glucans and potato proteins with the goal of lowering blood lipids, increase glucose tolerance and insulin sensitivity and improve general health.
Harvesting and the newest high pressure and deep vacuum techniques in production of standardized plant extracts/bioactive molecules for application in formulation of nutraceuticals/medicine. In vivo studies to support evidence for health benefits.
The main objective of the project is to strengthen the food industry in the romania and serbia by the development of technologies for production of functional food products enriched with a range of novel low-cost, nutritious and functional soy proteins.
Design and development of new winemaking protocols for new aromatic profiles obtention. Different types of wood oak will be used in various stages of winemaking process, as alcoholic, malolactic or post-malolactic fermentation. This technique will be combined with micro-oxygenation.