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4 European Projects Found

Searched on 125080 European Projects

 FINISHED 

AUTONOMOUS CLOUD-COMPUTING VINEYARD ROBOT TO OPTIMISE YIELD MANAGEMENT AND WINE QUALITY (VINBOT)

Start date: Feb 1, 2014, End date: Jan 31, 2017,

VinBot responds to a need to boost the quality of European wines by implementing precision viticulture (PV) tools in the face of serious market threats worldwide and structural shortcomings within the EU wine sector. Wine producer associations have no control over yield management throughout their members’ vineyards, which leads to reduced quality wine at the association level. At the vineyard lev ...
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 9

 FINISHED 

Development of a high resolution, low cost, short range precipitation radar system (MARG)

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

The MARG project addresses the need to increase the competitiveness of the SME partners by developing an accurate, real-time and user friendly measurement system for monitoring spatial distribution and intensity of rain in rural and urban scale. By providing the innovative system and the data acquired via the system to business that are directly impacted by rain consortium SMEs intend to capture a ...
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 9

 FINISHED 

COST-EFFECTIVE HAND-HELD DEVICE FOR RAPID IN-FIELD DETECTION OF FLAVENSCENCE DOREE PHYTOPLASMA IN GRAPEVINES (VITISENS)

Start date: Feb 1, 2011, End date: May 31, 2013,

"VITISENS proposes the development of an innovative hand-held device that integrates the three steps for accurate detection of nucleic acids (extraction, amplification and detection) in a single platform with a cost below €1000 + €10/test. This in-field tool will allow non-technical staff to easily detect the Flavescence dorée, the most destructive phytoplasma disease of grapevines. The incidence ...
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 8

 FINISHED 

Controlling Biogenic Amines in Traditional Food Fermentations in Regional Europe (BIAMFOOD)

Start date: Feb 1, 2008, End date: Jan 31, 2011,

"Food fermentations are among the traditional industries that have a long standing history worldwide. In spite of great technological advantages, much of the industry is still based on traditional, experienced-based techniques that are strongly rooted in specific geographic regions. In food fermentations, consortia of microorganisms are essential to the process, and determine the characteristics o ...
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