4 projets européens trouvés
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TERMINÉ
Decision Support Tools to ensure safe, tasty and nutritious Advanced Ready-To-Eat foods for healthy and vulnerable Consumers (STARTEC)
Date du début: 1 févr. 2012, Date de fin: 31 janv. 2015,
Food business operators must make daily decisions about food safety and quality, often based on limited scientific data, or full knowledge of the consequences of deviations for the consumer, due to the limited capacity to carry out analyses and risk assessments. This project will develop the necessary tools based on scientific evidence and predictive and probabilistic models to enable food operato ...
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8
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TERMINÉ
"Development of active, intelligent and sustainable food PACKaging using PolybutyleneSUCCInate" (SUCCIPACK)
Date du début: 1 janv. 2012, Date de fin: 31 déc. 2014,
"SUCCIPACK aims to support European industry efforts to introduce biobased polybutylene succinate (PBS) as a new material on the food packaging market. Its main advantage is that it has complementary properties compared to other biobased polymers like polylactic acid. PBS is synthesized by polycondensation of succinic acid and butanediol, both identified as key “building blocks” from renewable res ...
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20
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TERMINÉ
Training Requirements And Careers for Knowledge-based Food Science and Technology in Europe (TRACK_FAST)
Date du début: 1 sept. 2009, Date de fin: 28 févr. 2013,
The food and drink industry is the single largest manufacturing sector in the EU and is mainly comprised by SMEs and microenterprises (99.1% of European food and drink businesses). The European food industry is in the lower part of the innovation performance ranking, and is losing relative importance in the global food market. This situation was a primary reason for the initiation of the ETP Food4 ...
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29
Participants partenaires
TERMINÉ
Multifunctional and multifactorial approaches to study physical, chemical and sensory stability of oil-in-water emulsions based on olive oil (olive oil emulsions)
Date du début: 27 sept. 2010, Date de fin: 26 sept. 2012,
An emulsion consists on two immiscible liquids, usually oil and water, with one of the liquids dispersed as small spherical droplets into the other. Chemical properties of the dispersed phase determine the type of emulsion:Oil-in-Water(O/W) or Water-in-Oil(W/O). Research studies carried out in this field based on the use of different types of lipids, mainly low cost and worldwide distributed ones: ...
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