Labelling, packaging and transparency
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SeaCH4NGE aims to reduce methane (CH4) emission from cattle and increase product quality.
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Marine and/or terrestrial transportation and storage of live seafood is an inevitable step in the food producer-consumer chain.
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The aim of this project is to make tuber or root-based snacks healthier to meet demand for healthier snacks in developed markets and deliver needed nutrients through commonly consumed foods in developing countries.
project
Spreads are very popular. However, they consist of a high percentage of saturated fatty acids, often based on palm fat, sometimes also including trans-fat.
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Temperature fluctuations during storage of frozen foods result in big chunks of ice causing major quality defects of the product. A controlled deceleration of recrystallization processes can be achieved by specific ice structuring proteins…
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This project will expand, adapt & implement 3-D CT scanning technologies to digitise the beef & lamb food chain into a new Connected Food System. It will enable accurate backward feedback to producers to rear more economic &…
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This project will develop an analytical service to authenticate organic milk and enhance transparency throughout the dairy supply chain. This responds to an increasing consumer demand for strong commitment of the food industry to robust…
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Fish is a healthy nutritional food. The increasing global market demand coupled with fish-food scandals, has generated a high level of safety concerns around fish consumption.
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This project aims at gaining consumer trust through improving the transparency of the supply chain using rapid-reactive and proactive risk management using a combination of technologies such as predictive analytics and multi-analytical…
Constituent sensing of small grains
2019 > 2020
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Knowledge of the food constituents (e.g. protein, carbohydrates) is important for consumers as indicators of nutritional value as well as for the food producers concerning processing quality.
Explore How Farmers Produce Food Sustainably
2019 > 2023
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Gain an understanding of sustainable food production and the challenges that farmers face to offer a sustainable food supply.
Related partners
Agri-EPI Centre
United Kingdom
Magfi
Malta
Scottish Association for Marine Science (SAMS)
United Kingdom
Milcoop
Italy
Aarhus University
Denmark
project
SeaCH4NGE aims to reduce methane (CH4) emission from cattle and increase product quality.
project
Marine and/or terrestrial transportation and storage of live seafood is an inevitable step in the food producer-consumer chain.
project
The aim of this project is to make tuber or root-based snacks healthier to meet demand for healthier snacks in developed markets and deliver needed nutrients through commonly consumed foods in developing countries.
project
Spreads are very popular. However, they consist of a high percentage of saturated fatty acids, often based on palm fat, sometimes also including trans-fat.
project
Consumers are increasingly demanding healthier products to fulfil their personalised nutrition needs and more natural foods (clean label) in which they can put their trust. Both are nowadays key and challenge drivers for the food industry.
project
Temperature fluctuations during storage of frozen foods result in big chunks of ice causing major quality defects of the product. A controlled deceleration of recrystallization processes can be achieved by specific ice structuring proteins…
project
This project will expand, adapt & implement 3-D CT scanning technologies to digitise the beef & lamb food chain into a new Connected Food System. It will enable accurate backward feedback to producers to rear more economic &…
project
This project will develop an analytical service to authenticate organic milk and enhance transparency throughout the dairy supply chain. This responds to an increasing consumer demand for strong commitment of the food industry to robust…
project
Fish is a healthy nutritional food. The increasing global market demand coupled with fish-food scandals, has generated a high level of safety concerns around fish consumption.
project
This project aims at gaining consumer trust through improving the transparency of the supply chain using rapid-reactive and proactive risk management using a combination of technologies such as predictive analytics and multi-analytical…
Constituent sensing of small grains
2019 > 2020
project
Knowledge of the food constituents (e.g. protein, carbohydrates) is important for consumers as indicators of nutritional value as well as for the food producers concerning processing quality.
Explore How Farmers Produce Food Sustainably
2019 > 2023
project
Gain an understanding of sustainable food production and the challenges that farmers face to offer a sustainable food supply.
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