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13 European Projects Found

Searched on 125080 European Projects

 FINISHED 

Integrated and innovative key actions for mycotoxin management in the food and feed chain (MycoKey)

Start date: Apr 1, 2016, End date: Mar 31, 2020,

MycoKey aims to generate innovative and integrated solutions that will support stakeholders in effective and sustainable mycotoxin management along food and feed chains. The project will contribute to reduce mycotoxin contamination mainly in Europe and China, where frequent and severe mycotoxin contaminations occur in crops, and where international trade of commodities and contaminated batches are...
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 32

 FINISHED 

FACCE-Evolve - Agriculture, Food Security and Climate Change Coordination and Support Action 2 (FACCE-Evolve)

Start date: Mar 1, 2015, End date: Feb 29, 2020,

The Joint Programming Initiative on Agriculture, Food Security and Climate Change (FACCE-JPI), launched in October 2010 by the European Council, brings together 21 countries committed to “building an integrated European Research Area addressing the challenges of agriculture, food security and climate change” (FACCE-JPI Strategic Research Agenda). The JPI aims at aligning research programming among...
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 10

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Eco-innovation Skills for European Designers

Start date: Nov 1, 2015, End date: Oct 31, 2018,

The ECOSIGN project will create an Eco-Innovation Skills Alliance in four European countries (Slovenia, Spain, Romania and Italy) with the goal of addressing the lack of knowledge of designers coming from three economic sectors: food packaging, electronic goods and clothing/textiles. These sectors have production-consumption systems with globalised supply chains and large shares of imports to the ...
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 12

 FINISHED 

Progressing towards the construction of METROFOOD-RI (PRO-METROFOOD)

Start date: Jan 1, 2017, End date: Dec 31, 2017,

The general objective of PRO-METROFOOD is to bring the emerging METROFOOD-RI ESFRI project to the level of maturity required for entering in the active project list, strengthening the Consortium and planning the future phases. The specific objectives have been set up in close relationship with the “ESFRI SWG & IG Recommendation”. 4 specific objectives have been identified: OBJ1 – design strategies...
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 17

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Integration of good practices and new methods for professional training in the field of herbs processing for food and food supplements

Start date: Sep 1, 2014, End date: Aug 31, 2017,

The main objective of the project is to educate, train, inform and disseminate the latest/new scientific evidences, legislation in force, hygienic rules as well as the best manufacturing practices of herbs in order to ensure the quality, safety, nutritive and functional quality of herbs useful for food and food supplements industries. In this way it will be increased the opportunities of professi...
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 5

 FINISHED 

CLEANING AND DISINFECTION PROCEDURES IN FOOD AND BEVERAGE INDUSTRIES

Start date: Sep 1, 2014, End date: Nov 30, 2016,

In the food industry there are a high number of products susceptible to contamination. That is why the surfaces in contact with food products and the environment where these products are processed should be hygienically correct. This objective is only achieved through regular and systematic cleaning and disinfection (C&D). In the food&drink (F&D) sector these activities are carried out by the prod...
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 7

 FINISHED 

The innovative blended learning concept for resource efficiency

Start date: Sep 1, 2014, End date: Aug 31, 2016,

The European Union has set ambitious objectives on climate and energy to be reached by 2020. The EU's Sixth Environment Action Programme identifies waste prevention and management as one of the top priorities. By increasing resource efficiency EU can fight against climate change, meet the target of reducing greenhouse gas emissions and diminish the environmental impacts of resource use. Increasing...
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 7

 FINISHED 

Green Apron - Training module for catering schools/vocational centres students in plant-based diet

Start date: Sep 1, 2014, End date: Aug 31, 2016,

Green Apron reacts to the urgent demand for a Europe-wide food VET specialised in the area of plant-based cuisine. The meat-reduced cuisine is currently experiencing an unprecedented rising tendency. The Eurispes report 2013 shows that in Italy for instance plant-based eaters are 8% ( 6,9 vegetarians 1,1 vegan). In Spain plant-based eaters set the demographics in two millions (4% of the population...
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 7

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"Agriculture, Food Security, and Climate Change" (FACCE CSA)

Start date: Apr 1, 2011, End date: Sep 30, 2014,

"The FACCE (Agriculture, Food Security, and Climate Change) CSA will prepare and support the successful development of FACCE JPI and deliver strong foundations designed to insure long term durability and a strong impulse to allow a rapid start to Joint Programming and Joint actions.The FACCE CSA will:- Define the research priorities in terms of research pillars as well as agendas based on foresigh...
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 13

 FINISHED 

A Network of National Contact Points providing cutting-edge NCP services to the Knowledge Based Bio-Economy research community (BIO-NET)

Start date: Sep 1, 2008, End date: Aug 31, 2012,

"The BIO-NET coordination and support action will provide cutting-edge NCP services to the Knowledge Based Bio Economy research community. It’s aim is to reinforce the network of all European organisations that are active as NCPs in Theme 2. BIO-NET will improve the services of Bio NCPs through training and the use of common tools. Based on a thorough SWOT analisys, learning needs will be forfil...
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 28

 FINISHED 

European Initiative for a better use of the results of agri-food research (AgriFoodResults)

Start date: May 1, 2009, End date: May 31, 2011,

AgriFoodResults intends to answer the need for a better dissemination of food results. The vision is to improve the cost effectiveness of agri-food research activities by enhancing the transfer of the results to the end-users. The project combines capacity building with the creation of sustainable services for dissemination managers. Theses services include web-sites, innovative approach to commun...
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 16

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Tol4Food - Transfer of knowledge and training for European traditional food producers related to innovative quality control methodologies

The main aims of the project were to develop and to implement an integrated system for training and life long learning and to promote cooperation and mobility between researchers and SMEs- traditional food processors from Romania, Spain and Portugal in the field of assessing the authenticity of traditional foods as a mean of improving the transfer of knowledge and good practices. The project conso...
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 4

 FINISHED 

Bread Intern

Discrepancies between education, training programs and labour market´s requirements increase the risk of school failure in the vocational technical school from milling and bakery sector because the iVET students have restricted opportunities. While the EU objective for reducing the early school leave rate is 10%, all the partners from this project are dealing with higher rates, Spain 26,5%, Turkey...
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 5