Results for "Manufacture of food products and beverages"

  • Effect of orchiectomy and pain management on weight gain and on carcass traits of sheep bred for the production of the “castrato” meat
  • Reward in eating local food: molecular mechanisms
  • Enhancement of technological capabilities of extra virgin olive oil for formulation development and healthy food high-quality impact
  • Study of the relationship between physical properties and release of volatile aroma compounds in food systems
  • Technological and functional characterization of local genetic resource for biodiversity valorisation
  • Developing solutions bioconservanti aimed at controlling the microbial growth in meat vacuum packed and chilled
  • Strategies for upgrading quality and stability of a typical Abruzzo product: “arrosticini”
  • Hydrogen rich gas by catalytic gasification of agricultural by-products in a fluidised bed gasifier.
  • Advanced sensing materials based on biomimetic receptors anchored on highly-conjugated molecular platforms
  • Enhancement of technological properties of minor cereals
  • Evaluation of essential oils effects on the reduction of potentially mycotoxigenic moulds in traditional fermented meats.
  • Agronomic sustainability for quality of the durum wheat (Triticum durum Desf.) chain
  • Process Analytical Technology: Creating a professional dedicated to process control in food processing sector
  • Development of an electronic nose based on gold nanoparticles bearing peptides. Application to the process control of artisanal beers
  • Development of sustainable livestock systems in respect of welfare animal, recovery and enhancement of biodiversity conservation of the and typical products
  • Oenological microbiota: selection to identify the wine character and to improve the competitiveness of Montepulciano d’Abruzzo wineries
  • Application of chromatographic techniques for the enhancement of Montepulciano d'Abruzzo quality
  • Development of starter wine for red wine “Montepulciano d'Abruzzo Colline Teramane” production.
  • Quality and shelf life of dry fermented goat sausage: a new perspective of market (halal e non halal) for companies
  • Innovative analytical tools for at-line monitoring of the quantitative and qualitative yield of the olive oil extraction process

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