7 projets européens trouvés
Recherche sur 125080 projets européens
TERMINÉ
Integrating research training in particle & powder technology to deliver efficient products with high functionality (POWTECH)
Date du début: 1 mars 2011, Date de fin: 28 févr. 2015,
"Approximately 80% of all products are or were a particle at some point in their processing lifetime. Particle and colloid technology has been described as the ""Growth Engine of Tomorrow"" with the market projected to grow from $2T to $10Tr over the next decade. Alongside with this challenge, the number of researchers active in powder technology is limited and only a few universities, public and ...
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16
Participants partenaires
TERMINÉ
Ecoefficient Biodegradable Composite Advanced Packaging (EcoBioCAP)
Date du début: 1 mars 2011, Date de fin: 28 févr. 2015,
EcoBioCAP will provide the EU food industry with customizable, ecoefficient, biodegradable packaging solutions with direct benefits both for the environment and EU consumers in terms of food quality and safety. This next-generation packaging will be developed using advanced composite structures based on constituents (biopolyesters, fibres, proteins, polyphenolic compounds, bioadhesives and high pe ...
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17
Participants partenaires
TERMINÉ
Development of novel and advanced decontamination sustainable technologies for the production of high quality dried herbs and spices (GREENFOODEC)
Date du début: 1 févr. 2012, Date de fin: 31 juil. 2014,
"GREENFOODEC will set up novel and advanced decontamination technologies, overcoming existing limitations for high quality preservation and microbial decontamination of herbs & spices.To solve the present limitations related to the use of the current technologies used for the preservation of spices, this project will focus on four novel technologies: High pressure CO2+ultrasound (HPCD+US), cold pl ...
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10
Participants partenaires
TERMINÉ
Conceptual Design of a Food Manufacturing Research Infrastructure to boost up innovation in Food Industry (FoodManufuture)
Date du début: 1 janv. 2012, Date de fin: 31 déc. 2013,
The FoodManufuture project will perform a Conceptual Design Study in order to provide the basis for decision making for a European Food Manufacturing Research Infrastructure. The Research Infrastructure will aim at boosting competitiveness and innovativeness of the food manufacturing sector through cutting-edge research, dedicated and involving knowledge transfer, and motivating education. The pro ...
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13
Participants partenaires
TERMINÉ
European Network for integrating novel technologies for food processing (HighTech Europe)
Date du début: 1 mai 2009, Date de fin: 31 déc. 2013,
The Network of Excellence HighTech Europe facilitates the implementation of high-tech processing at industrial scale via strongly connected regional knowledge transfer chains consisting of basic-applied science centres (12 in total), industry federations (4), Innovation Relay Centre (1) and SMEs (5). Its main aim is to identify, develop and demonstrate potential, cost-efficient, innovations to be ...
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23
Participants partenaires
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
Structure and processing for high-quality of chocolate pralines (ProPraline)
Date du début: 1 oct. 2008, Date de fin: 30 sept. 2011,
Chocolate is a complex material, which can be damaged by means of bloom growth or cracking. This is a significant issue for filled products such as pralines or wafers. For SMEs and larger companies these problems can prevent the manufacture of products of sufficient quality. It is the aim of this project to study the phenomena of chocolate bloom and crack propogation in chocolate for filled swe ...
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