H2020 METROFOOD-PP Project: METROFOOD-RI Preparatory Phase Project Project Metrology provides the foundation for reliable measurements and confidence in results, supporting a wide range of sectors, including food and nutrition, and thereby impacting the economy and society. The EU-funded METROFOOD-PP project will develop the …
Task Force: Innovations in post-harvest treatments against rice and legume weevils Operational group The project aims to take an important step toward reducing the risk of insect development in post-harvest rice by using a physical technology that leaves no residue. The technology being developed is based on the industrial application of dielectric …
SENSOLIVE-OIL Operational Group: Instrumental analysis complementing the test panel Operational group The SENSOLIVE_OIL Operational Group was created to facilitate the transfer of innovation to the sector through the project launched seven years ago by the Interprofessional Organization of Spanish Olive Oil, the Spanish Government, and the Regional …
SALUVINO Operational Group: Replacement of sulfur in wines with phenolic compounds from alternative sources Operational group This Operational Group seeks to produce quality wines that meet the demands of the market for healthy products, limiting the presence of chemical additives. This project proposes the extraction of phenolic compounds with antioxidant and antimicrobial …
SANIGRASAL Operational Group: Promoting the healthy aspects of meat products Operational group Enhancement of the health benefits of meat products by targeting three basic ingredients: nitrifying salts, sodium, and fats, eliminating, replacing, and/or reducing them without altering the original sensory …
RAISE ARBEQUINA Operational Group: Increasing the competitiveness of Arbequina olive oils Operational group The main objective of the Task Force is to improve the solubilization of antioxidant compounds in Arbequina virgin olive oils through the use of agricultural practices. The following secondary tasks are carried out: To transfer knowledge of the …
Horizonte Europa Aeterakis Project: A territorialized framework of agricultural knowledge and innovation systems for agroecological transitions Project Climate change and environmental degradation have generated growing concern about European food systems, particularly their sustainability, their ability to provide healthy and sustainable food, and their socioeconomic status. Unfortunately, despite the …
HORIZON EUROPE CULTIVATE Project: Co-designing innovation to share food for resilience Project The EU-funded CULTIVATE project will promote greater sustainability and resilience in the food sector through a pioneering online social innovation platform: the Food Sharing Compass. Designed with and for food sharing initiatives (from seed sharing and …
Horizon Europe SafeHabitus Project: Strengthening innovation and knowledge systems in agricultural health and safety Project Agriculture can be a dangerous profession due to numerous risk factors, such as operating heavy machinery. Studies show that farmers are at extremely high risk of injuries, both fatal and non-fatal. Therefore, improving the health and safety of …
Task Force: Technological alternatives to reduce PAHs in smoked meat products Operational group Coordinate actions to be carried out in traditional smokehouses in the meat industry to control the generation of compounds produced during combustion. Project funded through the call for grants for the creation of supra-regional operational groups in …
Operational Group: Definition of strategies to reduce microbial contamination in meat products Operational group Definition of strategies to reduce microbial contamination in meat products. …
IV RANGE DISINFECTION Operational Group: Innovative technologies for disinfection and preservation of IV range vegetables and fruit Operational group This Operational Group was created to develop a sustainable and natural alternative, guaranteeing the shelf life and organoleptic quality of fresh-cut vegetables and fruits, through innovative alternative methods to current ones (hypochlorite), and using …
Operational Group: Identification and quantification of dairy components used in the manufacture of mixed cheeses Operational group The Operational Group was created with the aim of designing methodologies and analytical techniques to identify and quantify the different types of milk (sheep, goat, cow) used in the production of blended cheeses. Among its actions are investigating …
BABY GRAINS Operational Group: Development and marketing of innovative, healthy, and sustainable gluten-free baby foods from gluten-containing cereals Operational group BABY GRAINS Operational Group: Development and marketing of innovative, healthy, and sustainable gluten-free baby foods from gluten-containing …
AROMATIC Operational Group: Valorization of essential oils and hydrolates from aromatic plants with low yields Operational group The AROMATIC project seeks to increase the yield and quality of rose essential oils and hydrolates. To this end, an innovative mobile prototype will be built for distilling low-yield aromatics, based on the cohobation method. This new process distills the …
