New technologies to detect, prevent and eradicate pollutants that cause “musty taint” in wineries
In the project we want to change the fatty acid composition of ruminant lipids, and examine how to meet the population's nutritional needs for omega-3 fatty acids. We plan to enrich the “baby beef” and milk with essential omega-3 fatty acids.
We will develop a system for drinking water treatment with a co-natural technology called ecoremediation (erm), which can be used for cleaning drinking water, enriching groundwater and protecting water sources.
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.
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.
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 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.
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.