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.
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.