Development of a dedicated enzyme mixture to improve the quality and health features of baked goods
Developing the first feed grade additive based on dicopper oxide for the nutrition of farm animals
Development of a new active principle for innovative agricultural, nutritional and pharmaceutical applications.
Development of innovative cocoa-based products (in terms of texture and/or aromatic properties) through the elaboration of techniques to modify the physico-chemical properties of cocoa.
To develop a new concept of diet based on extruded linseed (rich in omega3) in order to fight the metabolic syndrome, also referred to as 'insulin resistance syndrome' and 'syndrome x'.
Control of redox potential in cheese making via an innovative use of lactic acid bacteria for improving cheese quality and developing new cheeses.
Development of a butyric prodrug combining anti inflammatory and prebiotic properties.
Creation of a range of organic and gluten free products for coeliac people and organic product consumers.
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.
Design and development of new winemaking protocols for new aromatic profiles obtention. Different types of wood oak will be used in various stages of winemaking process, as alcoholic, malolactic or post-malolactic fermentation. This technique will be combined with micro-oxygenation.