4 projets européens trouvés
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TERMINÉ
Modelli di selezione vegetale e di tecniche agronomiche adatti alle condizioni pedo-climatiche locali (LIFE SEMENte parTEcipata)
Date du début: 1 sept. 2014, Date de fin: 30 sept. 2019,
Background
The current system of breeding, testing and selecting wheat varieties is carried out in controlled environments that consume large amounts of energy. A new and evolutionary participatory breeding method offers opportunities to reduce the carbon footprint of wheat breeding, testing and selecting processes. This innovative approach emphasises the ...
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7
Participants partenaires
TERMINÉ
Assessment of the impact of drivers of change on Europe's food and nutrition security (TRANSMANGO)
Date du début: 1 févr. 2014, Date de fin: 31 janv. 2018,
TRANSMANGO aims to obtain a comprehensive picture of the effects of the global drivers of change (climate, economic concentration and market structure, financial power, resource competition, marginalization, property rules, geo-political shifts, consumer preferences, consumption patterns and nutritional transition) on European and global food demand and on raw material production (and, consequent ...
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13
Participants partenaires
TERMINÉ
Global and Local food chain Assessment: a MUltidimensional performance-based approach (GLAMUR)
Date du début: 1 févr. 2013, Date de fin: 31 janv. 2016,
General objective of the project is to integrate advancement in scientific knowledge about the impact of food chains with application of knowledge to practice to increase food chains sustainability through public policies and private strategies. This general objective will be pursued through the following specific objectives:• To develop and validate a ‘performance criteria matrix’ for assessment ...
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16
Participants partenaires
TERMINÉ
USE OF BIOPOLYMERS FOR SUSTAINABLE STABILIZATION OF QUALITY WINES (STABIWINE)
Date du début: 1 sept. 2012, Date de fin: 30 nov. 2015,
Wine market is very competitive. EU producers need to reduce production costs and increase their sustainability standard while improving the quality of their wine. Wine stability is one of the most important quality parameters. To avoid formation of cloudiness or precipitates in bottled wines, producers preventively treat it by mean of physical methods or additives. The present practices for tarta ...
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