THE FUTURE POULTRY FARMS
Development of a real-time monitoring system to control wine fermentation based on improved biosensor technology
APPLICATION OF RADIO-FRECUENCY TREATMENT FOR PROCESSING FOODSTUFFS PRESERVING OPTIMAL QUALITY
Development of a dedicated enzyme mixture to improve the quality and health features of baked goods
Between meat and meatfree
COMBINED STRATEGIES FOR THE OPTIMIZATION OF WATER USE IN THE FRESH-CUT PROCESSING INDUSTRY
Overall optimisation of extra virgin olive oil processing: development of a new malaxing prototype. The application of the innovative technology will yield a new extra virgin olive oil while prestigious r & d centres will characterise it.
This project aims to develop complete processes suitable for obtaining useful products from raw materials typically found in italy, spain and portugal (i.E., Development of mediterranean products).
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.