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'.
The aim is to create and produce functional food items which benefit human health and which would be proven by quality researchers. Natural vitamins and biologically active substances would be used for making such products.
Probiotic yoghurt is one of the most interesting functional food products. The improved technology of probiotic yoghurt will be developed with the aim of obtaining better product quality: appearance, consistency, water-binding, shelf-life.
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.