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
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.
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.