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.
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.
Monitoring insects and fungi in stored rice from the field to industrial areas, as part of risk assessment and as a decision-making tool. Application of alternative less noxious control methods than traditional ones.
A metal bottle for the olive oil market. Using tin plate and innovative shaping technology, we will reproduce a glass bottle shape. Lighter than glass, it can reduce transport costs by up to 25%, indirectly offering environmental benefits.
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.
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.
This project has as leader the portuguese company sovena group and has six participants from eu and non-eu countries. It covers 6 main r&d areas which are key in an environment of continuous process of optimisation and adding value within the olive oil chain (from farm to worldwide distribution).
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.
Steam and irradiation as complementary methods for decontamination and preservation of food ingredients. Optimization of the process and evaluation of physicochemical and microbiological characteristics.