To create technology for new quality whipped mass sweets and whipped fillings and to introduce it into production, with the aim of prolonging the shelf life of whipped mass sweets and whipped fillings and increasing product assortment
A metal bottle for the olive oil market. Using tin plate and innovative shaping technology, we will reproduce a glass bottle shape. Lighter than glass, it can reduce transport costs by up to 25%, indirectly offering environmental benefits.
The project is focused on conducting a study into how raw material characteristics and composition may affect composed animal feeding-stuff quality and safety, by analysing their impact on the final product.
During the mastigo project, an innovative device and platform technology will be developed for the early detection of mastitis. Mastitis is the most economically significant infectious disease of dairy cattle throughout the world
This project aims to develop complete processes suitable for obtaining useful products from raw materials typically found in italy, spain and portugal (i.E., Development of mediterranean products).
An evaluation of the inclusion of surfactant and a study into the different fatty acid incidences and combinations in the feeding of different farming species
Development of a new functional protein performing high added value features for the meat industry. The new protein will be obtained from an internal waste released during the gelatine production process.
Fermfood aims to develop fermented products by using lactic acid bacteria with antimicrobial activity for bread production. To achieve the above, the appropriate technology and procedures must be set up and tested.
In the project we want to change the fatty acid composition of ruminant lipids, and examine how to meet the population's nutritional needs for omega-3 fatty acids. We plan to enrich the “baby beef” and milk with essential omega-3 fatty acids.
Development of a butyric prodrug combining anti inflammatory and prebiotic properties.