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Better bioavailability and tasty nutraceuticals in beverages

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

Towards the next generation CHeeses: Engineering of excellent Flavours for healthy cheeses

Technologies for Green Biodegradable Cellulose-based Packaging

Automatized instrument for fast, reliable, and simple on-site detection of Legionella contaminations

Developing the first feed grade additive based on dicopper oxide for the nutrition of farm animals

Sustainable Mealworm Production for Feed and Food

Stabilizing flavor and extending shelf life of beer through a new adsorption technique