Development of highly nutritional raw material from the industrial residue of wine fermentation for its application in food products and cosmetics.
Creation of a range of organic and gluten free products for coeliac people and organic product consumers.
The project is to design strategies related to the total segregation of primiparous sows and their progeny, in order to improve general performance, quality and food safety.
The present project is focused on the development of a new automatic system to incorporate additives (new antibiotic and other additives) to animal feedingstuffs, to control salmonella.
We will develop a system for drinking water treatment with a co-natural technology called ecoremediation (erm), which can be used for cleaning drinking water, enriching groundwater and protecting water sources.
To create new production technology for confectionery articles by using baltic and nordic regions growing organic actinidia, cucurbita, physalis alkekengi and helianthus tuberosus, as well as economic technologies and equipment designed to save maximum biologically active materials.
Development of a new range of prepared plates based on grilled meats (veal, pork, chicken) together with a sauce and/or vegetables, of cold canal conservation, based on high pressure technologies.
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.
The pure-chill project will address applied r&d in design methodology, advanced materials and related production techniques and sensoristics for the development of a new generation safe, clean and innovative dispenser of cold beverages.
The aim of the project is the development of functional feed additives for mono-gastric animals, by developing technologies for inclusion of additives in diets and studying the effects of additives on palatability, zoo-technical criteria, animal intestinal health, and metabolism of substances.