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10 European Projects Found

Searched on 125080 European Projects

 FINISHED 

Lupinus mutabilis for Increased Biomass from marginal lands and value for BIOrefineries (LIBBIO)

Start date: Oct 1, 2016, End date: Sep 30, 2020,

The Andes Lupin (Lupinus mutabilis, tarwi) grows excellently in marginal lands due to it´s excellent foraging characteristics having the ability to fix nitrogen, mobilise soil phosphate and have low nutritional requirements for cultivation. For the increased biomass needed in Europe in coming years and decades we cannot rely on the most fertile lands, which is currently allocated to food productio ...
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 14

 FINISHED 

Research Infrastructure on Consumer Health and Food Intake using E-science with Linked Data Sharing (RICHFIELDS)

Start date: Oct 1, 2015, End date: Sep 30, 2018,

RICHFIELDSResearch Infrastructure on Consumer Health and Food Intake using E-science with Linked Data SharingThere is growing interest in consumer health as related to food, behaviour and lifestyle determinants. However, data is fragmented, key information is lacking, and the resulting knowledge gap prohibits policy makers and companies to make effective public health nutrition strategies and refo ...
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 16

 FINISHED 

Process integration for rapid implementation of sustainable innovative food processing (i3-Food)

Start date: Mar 1, 2015, End date: Feb 28, 2018,

The main objective of i³-Food is the implementation of 3 prioritised innovative food processing technologies by validation of optimum process control under industrial conditions: 1. Pulsed Electric Field preservation (PEF-P) of liquid food products (TRL 7-8); 2.High pressure thermal sterilization (HPTS) (TRL 6-7) and 3. Low shear extrusion of cold food products (TRL 6). A congeneric set of both te ...
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 10

 FINISHED 

Non-Invasive high power ultrasound (HPU) processing method for meat tenderization (ULTRATENDER)

Start date: Oct 1, 2013, End date: Sep 30, 2015,

Meat tenderness has long being recognized as the most important attribute of meat, greatly influencing consumer acceptability. After meat slaughtering, shortening of the muscle protein fibers causes the meat to become tough (“rigor mortis”). For meat to become enough tender to be sold to the final consumer, it has to be under chilling storage for a period ,between 7-90 days, resulting in high meat ...
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 7

 FINISHED 

Novel Processing approaches for the development of food products Low in fAt, Salt and sUgar (PLeASURe)

Start date: Jan 1, 2012, End date: Dec 31, 2014,

More than 60% of all reported diseases in modern industrial countries are said to have their origin from malnutrition (low vitamin intake, high caloric food (fat and sugar)). As an important cause of this the high consumption of fat (saturated and trans-fatty acids, salt (sodium) and sugar (mono- and disaccharides) has been identified. With the change of society, the consumer’s pattern towards fo ...
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 17

 FINISHED 

"Science based precision processing for future healthy, structured and tasteful fruit and vegetable based foods: an integrated research and training program." (HST-FOOD-TRAIN)

Start date: Jan 1, 2011, End date: Dec 31, 2014,

"A science based approach is required to fully unlock the potential of fruit and vegetable (FV) matrices in future innovative FV-based commodities that retain bio-available, health-promoting components within the boundaries of consumer preference, acceptance and needs and environmental and legal issues.HST FOOD TRAIN objectives are: to structure initial research training to equip fellows with all ...
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 5

 FINISHED 

Retailer and Consumer Acceptance of Promising Novel Technologies and Collaborative Innovation Management (RECAPT)

Start date: Dec 1, 2011, End date: Nov 30, 2014,

"There is an increasing recognition that innovation is a task for all actors in the food chain, since innovation should add value to the food chain as a whole and lead to sustainable novel applications.RECAPT aims at supporting a process that leads to closer collaborative management of innovations along the food supply chain. The overall objective of this action is to build a platform that strengt ...
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 9

 FINISHED 

Development of Shock Wave Technology for Packed Meat (ShockMeat)

Start date: Jan 1, 2012, End date: Apr 30, 2014,

In recent years the consumer demand has shifted towards convenient, easy to prepare meat products. In Europe mainly multiple use cattle varieties (milk and meat production) are raised, providing a small amount of tender meat pieces applicable for steak production, only. To produce beef and pork meat with sufficient quality for preparation of convenience food like steaks usually a post-mortal ripen ...
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 7

 FINISHED 

Conceptual Design of a Food Manufacturing Research Infrastructure to boost up innovation in Food Industry (FoodManufuture)

Start date: Jan 1, 2012, End date: Dec 31, 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

 FINISHED 

European Network for integrating novel technologies for food processing (HighTech Europe)

Start date: May 1, 2009, End date: Dec 31, 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