4 European Projects Found
Searched on 125080 European Projects
FINISHED
V.A.L.L.E.Y. - Vocational Alliance: from Learning to Labour for European Young
Start date: Jul 1, 2016, End date: Jun 30, 2018,
“VALLEY - Vocational Alliance: from Learning to Labour for the European Young" is a mobility project aiming at promoting the employability of young people coming from Tourism and Agribusiness sector and at facilitating their entrance into the labour market. This should also have a positive effect in terms of the national economy revitalization, especially in the South of Italy.
Tourism and Agrib ...
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28
Partners Participants
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Combining Technologies to achieve significant binary Reductions in Sodium, Fat and Sugar content in everyday foods whilst optimising their nutritional Quality (TERIFIQ)
Start date: Jan 1, 2012, End date: Dec 31, 2015,
The aim of TeRiFiQ is to achieve significant binary (salt and fat or fat and sugar) reductions in the level of sodium, sugar and fat in selected cheese (hard, semi-hard, soft), meat (cooked and dry-fermented sausages), cakes (muffins) and ready-made food products (sauces) whilst maintaining and where possible enhancing nutritional and sensorial qualities of these products to ensure full consumer a ...
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18
Partners Participants
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Sustainable Cleaning and Disinfection in Fresh-Cut Food Industries (SUSCLEAN)
Start date: Jan 1, 2012, End date: Dec 31, 2014,
SUSCLEAN will contribute to the development and implementation of a new generation of environment-friendly equipment sanitation and food product decontamination technologies ensuring food safety. Susclean is focused on minimally-processed vegetables (MPV) i.e. vegetables physically altered from their original form by slicing and cutting but remaining in a fresh state. We will develop knowledge, me ...
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24
Partners Participants
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Design and development of REAlistic food Models with well-characterised micro- and macro-structure and composition (DREAM)
Start date: May 1, 2009, End date: Oct 31, 2013,
"DREAM a trans-disciplinary partnership involving two multinationals and nine countries will develop realistic, physical and mathematical, food models for use as standards to be exploited across all major food categories to facilitate development of common approaches to risk/benefit assessment and nutritional quality in food research and industry. These models will enhance knowledge on process-str ...
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