Development of an internet-based online access to information on cultural heritage preserved in baltic state museums.
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
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.
The project will develop a novel web-based translation system for automated translation of multilingual terminology that links the traditional desktop translation environments and terminology data on the internet and enhances translation speed and quality.