Development of a new functional protein performing high added value features for the meat industry. The new protein will be obtained from an internal waste released during the gelatine production process.
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.
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 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.
Physical and galenic presentation, levels of natural ingredients, and feed additives are key to optimising performances, and the health and economic results of breeding animals according to age and breeding context. The tools proposed in the nearcaps project aim to achieve this.
Collaborative project with a german company to conduct a technological project aimed at developing a new team for the wine industry, with commercial interests in the international market based on innovative technologies.
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.