Probiotic yoghurt is one of the most interesting functional food products. The improved technology of probiotic yoghurt will be developed with the aim of obtaining better product quality: appearance, consistency, water-binding, shelf-life.
Isolation and characterisation of health improving natural products from plant materials - mainly from by-products of baltic region horticulture - plant leaves, berry seeds, etc. Establishment of production technology for such products.
We will develop a system for drinking water treatment with a co-natural technology called ecoremediation (erm), which can be used for cleaning drinking water, enriching groundwater and protecting water sources.
The pure-chill project will address applied r&d in design methodology, advanced materials and related production techniques and sensoristics for the development of a new generation safe, clean and innovative dispenser of cold beverages.
This project has as leader the portuguese company sovena group and has six participants from eu and non-eu countries. It covers 6 main r&d areas which are key in an environment of continuous process of optimisation and adding value within the olive oil chain (from farm to worldwide distribution).
Egg white hydrolysates possess properties that make them attractive as protein sources in human nutrition. The aim is to develop a novel technology based on selected enzymes and non-thermal process to produce customized high value egg white protein hydrolysates in an optimised process.
Steam and irradiation as complementary methods for decontamination and preservation of food ingredients. Optimization of the process and evaluation of physicochemical and microbiological characteristics.
The main objective of the project is to strengthen the food industry in the romania and serbia by the development of technologies for production of functional food products enriched with a range of novel low-cost, nutritious and functional soy proteins.