Search for European Projects

11 European Projects Found

Searched on 125080 European Projects

 FINISHED 

Training Network to Understand and Exploit Mechanisms of Sensory Perception in Bacteria (PATHSENSE)

Start date: Apr 1, 2017, End date: Mar 31, 2021,

The PATHSENSE (Pathogen Sensing) ETN will bring together an interdisciplinary team of world-leading researchers from Europe to tackle a highly ambitious scientific project, focusing on the molecular mechanisms of sensory perception in bacterial pathogens. PATHSENSE will establish an innovative doctoral training programme that will deliver 13 PhD graduates and high-impact scientific outputs. The re ...
Read Project

 14

 FINISHED 

UNDERSTANDING THE CLOSTRIDIUM SPORE, A PREREQUISTE FOR DISEASE INTERVENTIONS AND EXPLOITATION (CLOSPORE)

Start date: Jan 1, 2015, End date: Dec 31, 2018,

Bacterial endospores are the most resistant life-forms on earth and the most important single feature of the genus Clostridium. Thus, whilst the pathogenesis of its notorious pathogens (C. botulinum, C. perfringens and C. difficile) is ascribed to the devastating toxins produced (neurotoxins, endotoxins and cytotoxins), it is their capacity to produce spores that lies at the heart of the diseases ...
Read Project

 8

 FINISHED 

Long-term effects of early nutrition on later health (EARLYNUTRITION)

Start date: Feb 1, 2012, End date: Oct 31, 2017,

Nutrition during early development has an important impact on later health, particularly through greater obesity risk, as demonstrated by FP6 EARNEST. EarlyNutrition explores the current key hypotheses on likely causes and pathways to prevention of early life origins of obesity (specifically adiposity) and associated disorders. We bring extraordinary expertise and study populations of 470,000 indi ...
Read Project

 40

 FINISHED 

Satiety Innovation (SATIN)

Start date: Jan 1, 2012, End date: Dec 31, 2016,

The SATIN project has been devised to develop food products produced by novel food processing that control satiety through modification of food structure. To achieve this the SATIN project will:1. Integrate advanced technologies to screen novel food structures through in vitro models toisolate and refine products according to their satiating potential.2. Develop novel food processing technologies ...
Read Project

 18

 FINISHED 

Soft Matter at Aqueous Interfaces (SOMATAI)

Start date: Oct 1, 2012, End date: Sep 30, 2016,

Soft nanotechnology is generally considered as a field that will have a major impact on technological developments in near future. However, the fundamental understanding of the wealth of new structures lacks far behind, despite supporting activity from material science. Such an understanding is indispensable for sustainable growth of this important research domain and its applications. A physics-o ...
Read Project

 14

 FINISHED 

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 ...
Read Project

 18

 FINISHED 

A genomics toolbox to enhance business for SMEs in the market of starter cultures and probiotics (GENOBOX)

Start date: Sep 1, 2013, End date: Aug 31, 2015,

Fermented food (e.g. cheese, yoghurt, bread, wine) constitute a large part of our diet. They are converted from a substrate (milk, fruits, cereals) by the action of micro-organisms (yeast or lactic acid bacteria). When such starter cultures also exert a health benefit (eg. prevention of diarrhea) they are known as probiotic strains. Throughout the EU starters and probiotic strains are mainly suppl ...
Read Project

 6

 FINISHED 

Yeast biodiversity as a source of innovations in food and health (CORNUCOPIA)

Start date: Feb 1, 2011, End date: Apr 30, 2015,

"Cornucopia will train a new generation of young scientists focusing on less studied yeasts with interesting traits, which could be applied in the food and health sectors. Yeasts are a divergent group of fungi that predominantly exist as unicellular organisms. The baker's yeast Saccharomyces cerevisiae is by far the best known because of its role in producing beverages, baking and recombinant drug ...
Read Project

 10

 FINISHED 

The Integrated Neurobiology of Food Intake, Addiction and Stress (NEUROFAST)

Start date: Apr 1, 2010, End date: Mar 31, 2015,

NeuroFAST is a multidisciplinary project, involving ten teams from seven countries, to explore the neurobiology of addiction and eating behaviour and the complex socio-psychological forces that can lead to its dysregulation. These forces include dietary components (including highly palatable foods and alcohol), some of which may have addictive properties, but also cultural and social pressures, ev ...
Read Project

 13

 FINISHED 

Novel Processing Technology for Manufacturing Low- fat Mozzarella-type Cheese with Superior Performance in Ready Meals (CheeseCoat)

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

Our novel concept is to develop a low-fat cheese processing technology to enable the production of low-fat Mozzarella-type ingredient cheese with superior texture, flavour and melting qualities. The newly developed low-fat cheese will be suitable for use in pizzas, ready meals, fast food, sandwiches and salads. Our primary target markets are the industrial cheese sector for chilled and frozen pizz ...
Read Project

 12

 FINISHED 

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 ...
Read Project

 21