6 projets européens trouvés
Recherche sur 125080 projets européens
TERMINÉ
PIVOTAL ASSESSMENT OF THE EFFECTS OF BIOACTIVES ON HEALTH AND WELLBEING. FROM HUMAN GENOMA TO FOOD INDUSTRY - PATHWAY (PATHWAY-27)
Date du début: 1 févr. 2013, Date de fin: 31 janv. 2018,
Scientific understanding of the role and mechanisms of bioactives is fragmented. Research often addresses the theoretical possibility of health improvement effects rather than their real, practical use for everyday diets. Bioactives cannot be considered as discrete chemical compounds and research must focus on bioactive-enriched foods (BEF), if consumer demands for foods delivering appropriate hea ...
Voir le projet
28
Participants partenaires
TERMINÉ
European Food Studies & Training Alliance
Date du début: 1 janv. 2015, Date de fin: 31 déc. 2017,
Rapid changes in the economy and the market framework are a big challenge for the competition of the European Food Industry. The transfer of scientific knowledge and innovation from the research side to the food industry is limited. Real life cases and demand from Industry is not well enough taken up into academic curricula. Staff from university and industry side would both benefit from jointly c ...
Voir le projet
16
Participants partenaires
TERMINÉ
Light-based technologies for the decontamination of powdered infant formula (BABY-SAFE)
Date du début: 1 mai 2013, Date de fin: 30 avr. 2015,
Powdered infant formula is the most widespread and established alternative to the breastfeeding of the newborn. Despite preservation steps during production illnesses caused by contaminated formula as a result of Salmonella spp., Cronobacter sakazakii have been reported, which can often lead to brain damage or death in babies and infants. The use of extremely high temperatures during sterilisation ...
Voir le projet
9
Participants partenaires
TERMINÉ
Novel microwave-assisted vacuum drying for heat sensitive foods (MILD-DRY)
Date du début: 1 sept. 2012, Date de fin: 31 août 2014,
"Heat sensitive foods and products that possess excellent quality in terms of taste, aroma, texture, and appearance, such as herbs, spices, seafood, etc., pose a major challenge to food driers. Products such as garlic, ginger, spring onions and shrimps are cellular tissues containing gas-filled pores that tend to collapse when subjected to dehydration. This collapse is more noticeable with prolong ...
Voir le projet
9
Participants partenaires
TERMINÉ
Enhancing collaboration in research for Livestock (RTD2Farm)
Date du début: 1 juin 2011, Date de fin: 31 mai 2013,
RTD2Farm has a simple, yet effective strategy to increase the uptake of RTD Results by livestock farmers.RTD2Farm will be involving the three main players of the process; RTD providers (Research centres, Universities, Industry, etc), Technology Transfer experts (Networking and Training Organisations) and Farmers (End Users).RTD2Farm will analyse methods for knowledge and technology transfer, defin ...
Voir le projet
11
Participants partenaires
TERMINÉ
The food industry is made up of a large proportion of small businesses, from production through to retail and catering. The central goal of the European Commission's food safety policy is to ensure a high level of protection of human health and consumers' interests in relation to food, taking into account diversity, including traditional products, whilst ensuring the effective functioning of the i ...
Voir le projet