THE FUTURE POULTRY FARMS
NANOtechnology based BIOsensors for WINE quality control
New technologies to detect, prevent and eradicate pollutants that cause “musty taint” in wineries
Development of a real-time monitoring system to control wine fermentation based on improved biosensor technology
APPLICATION OF RADIO-FRECUENCY TREATMENT FOR PROCESSING FOODSTUFFS PRESERVING OPTIMAL QUALITY
Development of a dedicated enzyme mixture to improve the quality and health features of baked goods
Development of bacteriophages for the reduction of Campylobacter in live and processing poultry
Between meat and meatfree
COMBINED STRATEGIES FOR THE OPTIMIZATION OF WATER USE IN THE FRESH-CUT PROCESSING INDUSTRY
Agrofood LIGNOcelullosic waste valorization to XyloOligoSaccharides functional ingredient