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THE FUTURE POULTRY FARMS

NANOtechnology based BIOsensors for WINE quality control

New technologies to detect, prevent and eradicate pollutants that cause “musty taint” in wineries

Development of a real-time monitoring system to control wine fermentation based on improved biosensor technology

APPLICATION OF RADIO-FRECUENCY TREATMENT FOR PROCESSING FOODSTUFFS PRESERVING OPTIMAL QUALITY

Development of a dedicated enzyme mixture to improve the quality and health features of baked goods

Development of bacteriophages for the reduction of Campylobacter in live and processing poultry

Between meat and meatfree

COMBINED STRATEGIES FOR THE OPTIMIZATION OF WATER USE IN THE FRESH-CUT PROCESSING INDUSTRY

Agrofood LIGNOcelullosic waste valorization to XyloOligoSaccharides functional ingredient