To produce an optical sensor that will determine the freshness of the packaged meat product. The m-fresh-sens sensor will represent a new product on the market that will significantly reduce the return flow of products just before the expiration date.
The project's aim is the development of a product line that makes it possible to control ripening of fruits at household level. Production technology and prototypes are also outcomes of the project. The technology is known only at industrial scale, so the product will be new on the market.
This project has as leader the portuguese company sovena group and has six participants from eu and non-eu countries. It covers 6 main r&d areas which are key in an environment of continuous process of optimisation and adding value within the olive oil chain (from farm to worldwide distribution).
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.