5 projets européens trouvés
Recherche sur 125080 projets européens
TERMINÉ
Ensuring the Integrity of the European food chain (FOODINTEGRITY)
Date du début: 1 janv. 2014, Date de fin: 31 déc. 2018,
Food Integrity “the state of being whole, entire, or undiminished or in perfect condition”.Providing assurance to consumers and other stakeholders about the safety, authenticity and quality of European food (integrity) is of prime importance in adding value to the European Agri-food economy. The integrity of European foods is under constant threat from fraudulently labelled imitations that try to ...
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64
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TERMINÉ
REDUCING POST-HARVEST LOSSES TO INCREASE FOOD SUSTAINABILITY (REPLAY)
Date du début: 1 févr. 2013, Date de fin: 31 janv. 2017,
"Main postharvest losses are caused by physiological, pathological and physical damage; being these causes in many instances interrelated. Harvested products are highly heterogeneous and conventional postharvest approaches are not sufficient for an optimum profitability of these foodstuffs. These methods are usually based on controlling the physiological and sanitary status on pre-harvest, for whi ...
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4
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TERMINÉ
HarmoniSed ENvironmental Sustainability in the European food and drink chain (SENSE)
Date du début: 1 févr. 2012, Date de fin: 31 janv. 2015,
SENSE will deliver a harmonised system for the environmental impact assessment of food&drink products. The research will evaluate existing relevant environmental impact assessment methodologies, and consider socio-economical, quality and safety aspects, to deliver a new integral system that can be linked to monitoring and traceability data. The system will integrate: (a) (regionalised) data gather ...
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24
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TERMINÉ
Novel Processing approaches for the development of food products Low in fAt, Salt and sUgar (PLeASURe)
Date du début: 1 janv. 2012, Date de fin: 31 déc. 2014,
More than 60% of all reported diseases in modern industrial countries are said to have their origin from malnutrition (low vitamin intake, high caloric food (fat and sugar)). As an important cause of this the high consumption of fat (saturated and trans-fatty acids, salt (sodium) and sugar (mono- and disaccharides) has been identified. With the change of society, the consumer’s pattern towards fo ...
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17
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TERMINÉ
Media Actions for International Training of REsearchers (MAITRE)
Date du début: 1 avr. 2011, Date de fin: 31 mars 2014,
The interaction between science and the media is a key element in the public opinion’s understanding of research issues and of citizens’ consensus on public spending for research. Food research issues have been recently at the heart of heated debates and often subject to misrepresentations partially due to over-simplification by the media or to insufficient involvement of scientists in communicati ...
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