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8 European Projects Found

Searched on 125080 European Projects

 FINISHED 

YARATICI SINIF , YARATICI OKUL , YARATICI TOPLUM

Start date: Jun 1, 2015, End date: May 31, 2016,

...ide this goal , the project also reffered positif school climate, European awareness and disssemination of creative thinking system . 1 kindergarthen teacher, 5 Class teachers of Melek İpek Primary school participated "Ceative Metodology in Primary School" course in UK / London. An English teacher from Melek İpek Pimary School participated " Creative Teachi ...
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 3

 FINISHED 

Novel infrared spectroscopic tools for mycotoxin determination in foodstuffs for increased food safety (MYCOSPEC)

Start date: Nov 1, 2013, End date: Jan 31, 2016,

Mycotoxins are contaminants produced by fungi that infest food crops and processed foods. Mycotoxins enter the food chain via infected crops that are either directly consumed by humans or indirectly ingested as a consequence of crops as an animal feed ingredient. These toxins have been linked to human oesophageal cancer, equine leukoencephalomalacia, and toxic feed syndrome in poultry, and pulmona ...
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 8

 FINISHED 

Development of sustainable protein-based paper and paperboard coating systems to increase the recyclability of food and beverage packaging materials (BIO-BOARD)

Start date: Nov 1, 2012, End date: Oct 31, 2015,

Worldwide about 7 million tonnes of coated paper, paperboard and cardboard (cartons) are currently manufactured annually mainly for food and beverage packaging. The standard coating material currently used is petrochemical-based polyethylene (PE). Typical laminate packaging contains about 20% of this material. Increased political, legislative and consumer pressure to reduce the dependency on fossi ...
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 14

 FINISHED 

ORganic waste management by a small-scale Innovative automated system of anaerobic digestION (ORION)

Start date: Aug 1, 2012, End date: Jul 31, 2015,

Restaurants, hotels, markets, fisheries and other small to medium size agro-food industries have to manage 239 million tonnes of organic waste in Europe per year. The specific management of such waste, with respect to the legislative regulations of EU, involves costly treatment for SMEs and potential hygiene issues on site. ORION aims at allowing a vast majority of SMEs to manage their organic was ...
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 21

 FINISHED 

Light-based technologies for the decontamination of powdered infant formula (BABY-SAFE)

Start date: May 1, 2013, End date: Apr 30, 2015,

Powdered infant formula is the most widespread and established alternative to the breastfeeding of the newborn. Despite preservation steps during production illnesses caused by contaminated formula as a result of Salmonella spp., Cronobacter sakazakii have been reported, which can often lead to brain damage or death in babies and infants. The use of extremely high temperatures during sterilisation ...
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 9

 FINISHED 

Novel Processing Technology for Manufacturing Low- fat Mozzarella-type Cheese with Superior Performance in Ready Meals (CheeseCoat)

Start date: Dec 1, 2011, End date: Nov 30, 2014,

Our novel concept is to develop a low-fat cheese processing technology to enable the production of low-fat Mozzarella-type ingredient cheese with superior texture, flavour and melting qualities. The newly developed low-fat cheese will be suitable for use in pizzas, ready meals, fast food, sandwiches and salads. Our primary target markets are the industrial cheese sector for chilled and frozen pizz ...
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 12

 FINISHED 

Novel continuous in-pack decontamination system for fresh produce (SAFE-BAG)

Start date: Sep 1, 2011, End date: Oct 31, 2014,

In 2008 a WHO report on microbial safety in fresh produce prioritised leafy green vegetables as the highest priority in terms of fresh produce safety from a global perspective. It is critical that effective decontamination steps are in place to ensure consumer protection and confidence in fresh produce. There is thus a requirement to ensure microbiological safety during production of minimally pro ...
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 11

 FINISHED 

Novel microwave-assisted vacuum drying for heat sensitive foods (MILD-DRY)

Start date: Sep 1, 2012, End date: Aug 31, 2014,

"Heat sensitive foods and products that possess excellent quality in terms of taste, aroma, texture, and appearance, such as herbs, spices, seafood, etc., pose a major challenge to food driers. Products such as garlic, ginger, spring onions and shrimps are cellular tissues containing gas-filled pores that tend to collapse when subjected to dehydration. This collapse is more noticeable with prolong ...
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 9