Technologies for Green Biodegradable Cellulose-based Packaging
Stabilizing flavor and extending shelf life of beer through a new adsorption technique
Green Straw Bottle
Development of a grain sorting technique for the cereal processing industry which could ensure the production of high quality flour for baking bread and biscuits and high quality malt for brewing.
Optimised sterilisation process for dried food and cosmetic ingredients using innovative vacuum+steam technology.
During the mastigo project, an innovative device and platform technology will be developed for the early detection of mastitis. Mastitis is the most economically significant infectious disease of dairy cattle throughout the world
Improvement of cellulose casing mechanical properties and stuffing performance when are produced with new dwp development as raw material.
The present study will develop a new drink, based on components with lower glycemic index, oat beta-glucans and potato proteins with the goal of lowering blood lipids, increase glucose tolerance and insulin sensitivity and improve general health.