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.
To develop a new wiped surface crystalliser system, which produces liquid slurry ice using innovative technology. The product will have small dimensions making it suitable for installation in supermarkets and fishing vessels, thus using a minimum amount of valuable space.
The development of an integral system based on information and communication technologies, enabling automatic management of data throughout the entire supply chain and assuring the origin and safety of food products.
Control of redox potential in cheese making via an innovative use of lactic acid bacteria for improving cheese quality and developing new cheeses.
Overall optimisation of extra virgin olive oil processing: development of a new malaxing prototype. The application of the innovative technology will yield a new extra virgin olive oil while prestigious r & d centres will characterise it.
New straw chaff procedure for a significant increase in the threshing process in combine harvesters through a lasting reduction of the straw volume passing machines.
Optimised sterilisation process for dried food and cosmetic ingredients using innovative vacuum+steam technology.
Monitoring insects and fungi in stored rice from the field to industrial areas, as part of risk assessment and as a decision-making tool. Application of alternative less noxious control methods than traditional ones.
The development of a new manufacturing and management system for feeding production designed to guarantee different aspects such as quality, safety, traceability and so on in swine and poultry production.
The present project will result in a system for quick mycotoxin detection in animal feedstuff, for swine and avian feeding. Animal infection and toxins making their way into the food chain will therefore be avoided.