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5 projets européens trouvés

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 TERMINÉ 
"More and more companies are discovering the possibilities that social media sites such as Facebook and YouTube hold for maintaining a conversation with their customers, as well as keeping their brand(s) top-of-mind for the consumer in an extremely cost-effective way. The PR 2.0 proposal addresses the need for European SMEs to take advantage of the benefits of using social media to increase their ...
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 8

 TERMINÉ 
The aim of the TACMON proposal is to increase SME competitive advantage in the special needs sector by offering an innovative and cost-effective technology to help the visually impaired to have access to graphical and text-oriented information. The TACMON technology is innovative in that it applies electrostatic MEMS actuator technologies with a micro hydraulic amplitude transmission to realize a ...
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 20

 TERMINÉ 
"One of the greatest challenges to the olive-oil sector is the optimization of the oil production and extraction process, given the large number of factors that must be integrated and the many variables that can affect production, such as paste fineness, mixing time and temperature. Currently, operational control of extraction equipment is generally carried out manually by an experienced operator, ...
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 10

 TERMINÉ 

ULTRA-LOW POWER WIRELESS SENSOR NETWORK FOR METERING APPLICATIONS (SYNCSEN)

Date du début: 1 déc. 2008, Date de fin: 31 janv. 2011,

"Meter reading is the backbone of the home water and gas billing system. If meters are read incorrectly or not read at all, it will cause a chain reaction of added events that add unnecessary expense and create customer dissatisfaction. Additionally, it has been well established that one of the main reasons for the EU negative balance in the supply and consumption of gas are faults in measurements ...
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 11

 TERMINÉ 

CALPASTATIN BIOSENSOR FOR MEAT TENDERNESS PREDICTION (TENDERCHECK)

Date du début: 1 oct. 2007, Date de fin: 31 mars 2010,

Palatability is defined as being Spleasant to the taste Meat palatability is referred to as tenderness juiciness and flavour of a cooked product. These three characteristics are what consumers desire and what the meat industry is trying to supply. Among these tenderness has been identified as the most important palatability attribute of beef. The current method of assessing tenderness by taste pan ...
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 10