To investigate, with scientific knowledge, the manufacture of a healthier product with higher nutritional quality from its origin: a butter that contain more unsaturated fat (more than 42%), more omega 3 (more than 1.5%) and more conjugated linoleic acid (cla).
Ppronature is a modern concept for the development and production of innovative technology for fabrication of nutraceutical bioproducts (like soup and soft drink rich in vitamine k2) for haemodialysis patients with immunological and cardiovascular deficiency .
Research of a new extraction process to isolate proteins from rice bran. conception and development of a technological solution to support large scale (industrial), rice bran extraction, based on the previous lab process.
The task of this research project is to develop natural preservatives, mainly herb-based extracts and essential oils as a new alternative for the preservation and safety of food products.
Development/demonstration of new x-ray automatic control equipment using a new high sensitivity sensor enabling significantly improved detection efficiency for very small foreign bodies in pre-packaged food products.
Directed at generating knowledge on the effects and mechanisms of action of bio active components on heart failure and cardiovascular risk factors, with a special emphasis on cellular energy metabolism and oxidative stress.
Focused on the identification of new strategies for the treatment of common joint degenerative diseases (ostcoarthritis) using botanical extracts modified and standardized according to relevant biological activity.
Launch of an innovative 'meal solution' which combines long-shaped madeleines and a flavoured cream.
Development of a new active principle for innovative agricultural, nutritional and pharmaceutical applications.
Development of a grain sorting technique for the cereal processing industry which could ensure the production of high quality flour for baking bread and biscuits and high quality malt for brewing.