The idea is based on integration of ingredient and instant food manufacturing technologies combined with smart user-interface to support individual choices. Co-creation with consumers is in an important role in the activity and consumers will be involved in both the development and the real-life environment testing phase of the snack concept.
The purpose of this activity is to support healthy eating by developing a new food manufacturing technology and B2C business concept for at-site customised production of healthy snacks.
Food Fortress for raw materials and ingredients in Europe – Gaining Consumer trust through transparency
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...
C-SNIPER: Campylobacter-Specific Nullification via Innovative Phage-mediated Enteropathogen Reduction
Consumption of poultry, especially chicken meat, is considered the most common route for human infection. Colonization of broiler chickens at farm level leads to transmission of Campylobacter along the production...
Rice is a primary carbohydrate staple, but is high in carcinogen inorganic arsenic (Asi) & soluble starch, the former is a chronic carcinogen & the latter is a causative agent...
EIT Food SMEs workshops ”CHAMPP: Contemporary challenges and issues of the poultry production sector”
EIT Food SMEs workshops focusing on contemporary challenges and issues of the poultry production sector were held on 14 November 2019 in Grajewo (Poland).
Feeding the world in 2050 will be challenging. With increasing numbers of mouths to feed, overstretched land resources and the threats to our food system posed by climate change; could efficiency....