Monitoring insects and fungi in stored rice from the field to industrial areas, as part of risk assessment and as a decision-making tool. Application of alternative less noxious control methods than traditional ones.
The development of a new manufacturing and management system for feeding production designed to guarantee different aspects such as quality, safety, traceability and so on in swine and poultry production.
The present project will result in a system for quick mycotoxin detection in animal feedstuff, for swine and avian feeding. Animal infection and toxins making their way into the food chain will therefore be avoided.
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
The sulphites present in wines are known for their allergic impact in more sensitive people. The project therefore aims to develop a new technology that reduces or even eliminates the need to use sulphur dioxide in wines, using chitosane.
To strengthen the competitiveness of the european agri-food sector through facilitating the development of new innovative products and processes as well as supporting technologies.
The project is focused on the design and implementation in pig farms of a comprehensive action programme on major causes of environmental damage generated on farms, by designing a new feeding programme formulated to cover the different fattening requirements and to improve n and p utilistion.
New baking products, from bread to pizza, can be upgraded into the healthy food market by adding functional ingredients with beneficial impact on health by being a source of vitamin b, a source of fibre and digestible protein and a source of glutamic acid.
This project has as leader the portuguese company sovena group and has six participants from eu and non-eu countries. It covers 6 main r&d areas which are key in an environment of continuous process of optimisation and adding value within the olive oil chain (from farm to worldwide distribution).
Steam and irradiation as complementary methods for decontamination and preservation of food ingredients. Optimization of the process and evaluation of physicochemical and microbiological characteristics.