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9 projets européens trouvés

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 TERMINÉ 
Consumers have increasing demands for healthy, nutritious, and innovative food produced sustainably. Minor cereals can address these points, as well as contributing to feed and non-food markets. However, they have been hardly developed as commercial varieties, with no major investment to exploit genetic diversity in breeding programmes, and have low yields. There has been little research to optimi ...
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 16

 TERMINÉ 

Pathogen COinfection: HIV, Tuberculosis, Malaria and Hepatitis C virus (PathCO)

Date du début: 1 nov. 2012, Date de fin: 31 oct. 2017,

Acquired immune deficiency (AIDS), tuberculosis (TB) and malaria are the primary infectious diseases causing death world wide. In addition to these pathogens, 170 million people are infected with hepatitis C virus (HCV), which leads to chronic liver disease. Because of shared routes of transmission, HCV co-infection is recognized as a major cause of morbidity and mortality among HIV-1 infected per ...
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 11

 TERMINÉ 
SecInCoRe will design a Secure Dynamic Cloud based concept for Information, Communication and Resource Interoperability including information exchange and access to a ‘common information space’. This will be based on a pan-European disaster inventory focusing on specific artefacts of response to regional, national as well as cross European emergencies and disasters. SecInCoRe develops models for s ...
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 8

 TERMINÉ 
Nutrition-related diseases caused a loss of over 56 million years of healthy life of European citizens in 2000. I.Family will make a significant contribution to reduce this burden by studying the interplay and impact of the main drivers of dietary behaviour and food choice. It will take advantage of the unique opportunity to follow-up the large IDEFICS children’s cohort to not only provide added v ...
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 17

 TERMINÉ 
This proposal will create a step-change in the way that the humanities explore place, space and geography. Building on the PI’s considerable experience in Digital Humanities and Historical Geographical Information Systems (HGIS), its key aim is to develop and apply methodologies that allow unstructured texts, including books, newspapers and official reports, to be analysed in a GIS environment. Th ...
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 1

 TERMINÉ 

Prescriptive Prescriptions: Pharmaceuticals and Healthy Subjectivities (PPPHS)

Date du début: 1 août 2011, Date de fin: 31 juil. 2016,

"This research asks how pharmaceuticals prescribe the healthy subject. It examines the cultural meanings and expectations attached to four prescription drugs, and compares the policies and practices around their use in two countries, Sweden and the UK.Empirically, it studies prescription medicines on the outer edges of adulthood: the HPV vaccine; hormone treatments for early puberty; alpha-blo ...
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 2

 TERMINÉ 
"The goal of BRIDGE is to increase safety of citizens by developing technical and organisational solutions that significantly improve crisis and emergency management. The key to this is to ensure interoperability, harmonization and cooperation among stakeholders on the technical and organisational level.Therefor BRIDGE delivers:- Resilient ad-hoc network infrastructures, focussing on the requireme ...
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 15

 TERMINÉ 
The EPINET project will investigate conditions for the development of more integrated technology assessment (TA) methods. It will develop methods and criteria to be used for more socially robust and efficient practices on the interfaces between TA and the world of policy makers and innovators. At present, a large number of TA methodologies and practices exist. Many of these are based on varying – ...
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 7

 TERMINÉ 

A novel method for improving the vacuum cooling of cooked meats (COOL-MEAT)

Date du début: 1 oct. 2010, Date de fin: 30 sept. 2012,

"In order to minimise the growth of pathogens in the cooked meat industry, strict EU guidelines demand that cooked meat joints including ham, turkey, chicken, pork and beef be cooled within tight time limits post cooking, whereby meat joints should not exceed 2.5 kg and 100 mm in thickness and should be chilled from 74 to 10ºC within 2.5 h after being removed from the cooking process. Conventional ...
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 8