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home: 07/01/2019 Fi: 30/09/2022 NG-Sausaging: Towards Next Generation fermented sausage manufacturing through predictive modelling and omic approaches
  • Conservation and food security
  • Food Technology
  • Meat, dairy and fish industries
home: 01/06/2019 Fi: 30/11/2022 CAMELMILK fase2: Boost the production, processing and consumption of camel milk in the Mediterranean basin
  • Food Technology
  • Meat, dairy and fish industries
home: 15/10/2018 Fi: 01/09/2020 Cheese & yogurt: Innovations in the development of cheese and yogurt
  • Food Technology
  • Meat, dairy and fish industries
  • Ruminants
home: 01/04/2019 Fi: 01/09/2020 NIR Low cost: "Low cost NIR" system for the determination of quality parameters and food safety in meat products during drying.
  • Conservation and food security
  • Food Technology
  • Meat, dairy and fish industries
home: 01/01/2018 Fi: 31/12/2021 PORFITECH: Obtaining pigments based on Zinc-Protoporfitin& functional proteins from coproducts of animal origin
  • Food Technology
  • Meat, dairy and fish industries
  • Porcine
home: 01/04/2019 Fi: 01/09/2020 RFALIM: Radiofrequencies for thawing or rapid tempering of frozen foods
  • Food Technology
  • Meat, dairy and fish industries
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