To develop quality-based real-time steering of drinking water treatment.
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.
The project is aimed at the development of new potentially tasteless antioxidant food additive able to prolong shelf life of fresh meat and fish products during chill storage. The product will be based on natural plant mixtures with special focus on utilization of by-products from agro-food sector.
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.
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.
Development of machinery of milling industry for small plants, households, for production of wholegrain flour; development of universal huller for grain producers. Development of new, mobile equipment for rapid test of grain contamination.
The project i-choose-chick establishes new processes for the physical modification of chickpea ingredients. With this new choice of clean-label ingredients the quality and consumer acceptance of gluten-free bakery products will be enhanced and new product concepts for celiac people are enabled.
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.
Steam and irradiation as complementary methods for decontamination and preservation of food ingredients. Optimization of the process and evaluation of physicochemical and microbiological characteristics.