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 of a new active principle for innovative agricultural, nutritional and pharmaceutical applications.
Development of innovative cocoa-based products (in terms of texture and/or aromatic properties) through the elaboration of techniques to modify the physico-chemical properties of cocoa.
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.
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.