Projecten

Kanker is wereldwijd en in de EU de tweede belangrijkste doodsoorzaak, en was in 2018 verantwoordelijk voor naar schatting één op de zes sterfgevallen. Vroegtijdige diagnose speelt een belangrijke rol bij het bepalen van de resultaten van de behandeling van kanker, maar de diagnose van eierstokkanker stelt aanzienlijke uitdagingen; de routinematige screening van asymptomatische vrouwen met een gemiddeld risico wordt door geen enkele ...

The unique FOX approach will research and develop innovative, small scale technologies in mobile or flexible processing units for different applications for small and medium enterprises and farmers in the fruit and vegetable sector in Europe. This will stimulate the transition from a centralised industry to regional hubs that employ innovative, flexible and sustainable technologies based on seasonality and demand. By this, FOX meets ...

Whey Permeate (WP) and De-lactosed Whey Permeate (DLP) are major side-streams of dairy processing and represent a key challenge for the dairy industry due to a lack of reliability in current disposal routes and represent a sustainability bottleneck for the expansion of milk production in Europe in the “post-milk-quota era”. AgriChemWhey will build a first-of-a-kind, industrial-scale biorefinery with integrated symbiotic industrial and ...

The expected global population growth to 9.1 billion people in 2050 and the significant change of global dietary patterns require increasing world-wide food production by about 60%. The protein supply for feed and food is most critical, and requires a transition in protein sources. Edible insects can upgrade low-grade side streams of food production into high-quality protein, amino acids and vitamins in a very efficient way. Insects are thus ...

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 which only a part of the harvest is analysed as a ...

The overarching objective of FOODENGINE is to provide, for the first time, a research-based training programme to a new generation of young food scientists and technologists by introducing an enginomics approach in food quality design. It connects an omics approach to instrumentally quantify food quality with an advanced engineering approach using multi-response kinetics to model food quality changes during processing and storage. At the same ...

The use of lipid nanoparticles as carriers of lipophilic functional compounds is emerging as a promising way to efficiently deliver food ingredients. There are evidences that bioactive compounds incorporated in lipid nanoparticles present an enhanced bio-accessibility in the gastrointestinal due to their small droplet size. However, the incorporation of active nanosized ingredients in foods remains a challenge for the food sector. Lipid ...

IntercropValueES aims to exploit benefits of intercropping to design and manage productive, diversified, resilient, profitable, environmentally friendly cropping systems acceptable to farmers and actors in the agri-food chain. It will develop both a scientific research action for better understanding and modelling intimate intercrop functioning and a detailed analysis of lock-ins and levers at the value chain level to identify credible ...

The ENOUGH project will provide technologies, tools and methods to contribute to the EU Farm to Fork strategy to achieve climate neutral food businesses. The ENOUGH objectives are: i) Reducing GHG-emissions by at least 50% by 2050 ii) Reducing energy use and increasing energy efficiency by 2030. iii) Increasing the overall sustainability of food systems iv) Providing selected innovative technological systemic solutions and their potential for ...

Food fermentation has been used for millennia, but our knowledge on the impact of fermented foods on human health and the possible role of gut microbiota in it is limited. Microbial consortia and fermentation processes are, hence, not designed for optimal health outcomes. At the same time, fermentation technology represents a major opportunity to increase incorporation of plant-based proteins in diets.
The multi-actor consortium HealthFerm ...