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5 European Projects Found

Searched on 125080 European Projects

 FINISHED 

Ensuring the Integrity of the European food chain (FOODINTEGRITY)

Start date: Jan 1, 2014, End date: Dec 31, 2018,

Food Integrity “the state of being whole, entire, or undiminished or in perfect condition”.Providing assurance to consumers and other stakeholders about the safety, authenticity and quality of European food (integrity) is of prime importance in adding value to the European Agri-food economy. The integrity of European foods is under constant threat from fraudulently labelled imitations that try to ...
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 64

 FINISHED 

REDUCING POST-HARVEST LOSSES TO INCREASE FOOD SUSTAINABILITY (REPLAY)

Start date: Feb 1, 2013, End date: Jan 31, 2017,

"Main postharvest losses are caused by physiological, pathological and physical damage; being these causes in many instances interrelated. Harvested products are highly heterogeneous and conventional postharvest approaches are not sufficient for an optimum profitability of these foodstuffs. These methods are usually based on controlling the physiological and sanitary status on pre-harvest, for whi ...
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 4

 FINISHED 

HarmoniSed ENvironmental Sustainability in the European food and drink chain (SENSE)

Start date: Feb 1, 2012, End date: Jan 31, 2015,

SENSE will deliver a harmonised system for the environmental impact assessment of food&drink products. The research will evaluate existing relevant environmental impact assessment methodologies, and consider socio-economical, quality and safety aspects, to deliver a new integral system that can be linked to monitoring and traceability data. The system will integrate: (a) (regionalised) data gather ...
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 24

 FINISHED 

Novel Processing approaches for the development of food products Low in fAt, Salt and sUgar (PLeASURe)

Start date: Jan 1, 2012, End date: Dec 31, 2014,

More than 60% of all reported diseases in modern industrial countries are said to have their origin from malnutrition (low vitamin intake, high caloric food (fat and sugar)). As an important cause of this the high consumption of fat (saturated and trans-fatty acids, salt (sodium) and sugar (mono- and disaccharides) has been identified. With the change of society, the consumer’s pattern towards fo ...
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 17

 FINISHED 

Media Actions for International Training of REsearchers (MAITRE)

Start date: Apr 1, 2011, End date: Mar 31, 2014,

The interaction between science and the media is a key element in the public opinion’s understanding of research issues and of citizens’ consensus on public spending for research. Food research issues have been recently at the heart of heated debates and often subject to misrepresentations partially due to over-simplification by the media or to insufficient involvement of scientists in communicati ...
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 4