The sulphites present in wines are known for their allergic impact in more sensitive people. The project therefore aims to develop a new technology that reduces or even eliminates the need to use sulphur dioxide in wines, using chitosane.
The pure-chill project will address applied r&d in design methodology, advanced materials and related production techniques and sensoristics for the development of a new generation safe, clean and innovative dispenser of cold beverages.
The aim of the project is the development of functional feed additives for mono-gastric animals, by developing technologies for inclusion of additives in diets and studying the effects of additives on palatability, zoo-technical criteria, animal intestinal health, and metabolism of substances.
Physical and galenic presentation, levels of natural ingredients, and feed additives are key to optimising performances, and the health and economic results of breeding animals according to age and breeding context. The tools proposed in the nearcaps project aim to achieve this.
Collaborative project with a german company to conduct a technological project aimed at developing a new team for the wine industry, with commercial interests in the international market based on innovative technologies.
To strengthen the competitiveness of the european agri-food sector through facilitating the development of new innovative products and processes as well as supporting technologies.
The project is focused on the design and implementation in pig farms of a comprehensive action programme on major causes of environmental damage generated on farms, by designing a new feeding programme formulated to cover the different fattening requirements and to improve n and p utilistion.
Acqueau is the first eureka cluster dedicated to environmental and water related technologies. It aims at promoting innovation and market driven solutions to develop new technologies in the water sector.
New baking products, from bread to pizza, can be upgraded into the healthy food market by adding functional ingredients with beneficial impact on health by being a source of vitamin b, a source of fibre and digestible protein and a source of glutamic acid.
To develop novel bioactive and bio-based formulations used as a coating for poultry meat packaging materials with the following advanced properties: i) shelf life extension, ii) quality maintenance and iii) safety assurance.