The project is focused on the design and implementation in pig farms of a comprehensive action programme on major causes of environmental damage generated on farms, by designing a new feeding programme formulated to cover the different fattening requirements and to improve n and p utilistion.
Acqueau is the first eureka cluster dedicated to environmental and water related technologies. It aims at promoting innovation and market driven solutions to develop new technologies in the water sector.
Increasing the shelf life of foods through the development of new primary and active packages based on corrugated cardboards impregnated with anti quorum sensing compounds. Quorum sensing is cell cell communication associated with biofilms and pathogenicity of bacteria.
It is foreseen that products containing a low salt content will be rising due to the fact that high blood pressure problems are proliferating in our society. Beef-al aims at obtaining dried-cured and semi-cooked sliced lean veal with a low salt content fit for dietetic, hospital and halal markets
Development of new collagen sources susceptible of being used as raw materials for the generation of new artificial casings manufacture.
To develop a new range of food products, with high nutritional and sensory quality, for preservation in cold storage and at room temperature by high pressure processing in combination with other hurdles. Additionally the project will develop packaging solutions.
Improvement of cellulose casing mechanical properties and stuffing performance when are produced with new dwp development as raw material.
To develop a fermentation-based technology by recovering a fraction of the by-products generated in cheese and milk production, with applications for the agro-food industry such as ingredients, beverages, etc., Focusing on the development of healthy products.
New bakery products, from bread to cookies, will be upgraded into the healthy food market by adding functional ingredients as sources of digestible protein, vitamins , essential fatty acids, dietary fibers and minerals from alfalfa and flaxseeds.
The goal is to design methods based on genomics and advanced technological control of fresh meat, to develop specific genetic pig lines that can reduce the productivity gap between industrial lines and iberian pigs, standardizing and improving the deposition of oleic acid in the iberian cured ham.