Fermfood aims to develop fermented products by using lactic acid bacteria with antimicrobial activity for bread production. To achieve the above, the appropriate technology and procedures must be set up and tested.
In the project we want to change the fatty acid composition of ruminant lipids, and examine how to meet the population's nutritional needs for omega-3 fatty acids. We plan to enrich the “baby beef” and milk with essential omega-3 fatty acids.
Development of a butyric prodrug combining anti inflammatory and prebiotic properties.
Development of highly nutritional raw material from the industrial residue of wine fermentation for its application in food products and cosmetics.
Creation of a range of organic and gluten free products for coeliac people and organic product consumers.
The project is to design strategies related to the total segregation of primiparous sows and their progeny, in order to improve general performance, quality and food safety.
The present project is focused on the development of a new automatic system to incorporate additives (new antibiotic and other additives) to animal feedingstuffs, to control salmonella.
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.
To create new production technology for confectionery articles by using baltic and nordic regions growing organic actinidia, cucurbita, physalis alkekengi and helianthus tuberosus, as well as economic technologies and equipment designed to save maximum biologically active materials.
Development of a new range of prepared plates based on grilled meats (veal, pork, chicken) together with a sauce and/or vegetables, of cold canal conservation, based on high pressure technologies.