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SmartDairy
Climate-smart Dairy: Assessing Challenges, Innovations, and Solutions   Introduction Food systems are responsible for one third of global greenhouse gas (GHG…
Olive3P
Innovative sustainable food system for olive oil production converting solid and liquid by-products into edible yeast and biopesticide Introduction The…
MedAgriFoodResilience
Socio-environmental shocks assessment and resilience empowerment in Mediterranean agri-food heritage systems: Italy, Morocco, Algeria FAO GIAHS sites…
IPSUS
Climate smart food innovation using plant and seaweed proteins from upcycled sources Introduction Food choices impact human and planetary health. The negative…
AlgaeBrew
Unlocking the potential of microalgae for the valorisation of brewery waste products into omega-3 rich animal feed and fertilisers Introduction As one the…
SysOrg
     Organic agro- food systems as models for sustainable food sys-tems in Europe and Northern Africa Introduction SysOrg identifies how pathways to increase…
FOODLEVERS
           Leverage points for organic and sustainable food systems   Introduction Despite the recent uptake of innovative production systems, food systems…
MILDSUSFRUIT
      Innovative Mild Processing Tailored to Ensure Sustainable and High Quality Organic Fruit Products Introduction In order to develop novel fortified…
Poultrynsect
         The use of live insect larvae to improve sustainability and animal welfare of organic chicken production Introduction Poultrynsect project, exploiting…
FOOdIVERSE
          Diversifying sustainable and organic food systems Introduction The purpose of the FOOdIVERSE project is to produce practice-oriented knowledge on…
HO-FOOD
       Innovative high pressure process to increase the preservation of ready-to-eat Organic FOOD Introduction The increasing demand for a healthy diet calls…
PROVIDE
         PRotein and biOmole-cules sources for nutri-tional security and biodiVersity of bakery products in a cIrcular fooD system Introduction According to…
MI-WINE
         Mild Innovative Treatment for Wine Stabilisation Introduction The MI-WINE aims to obtain a fast and cost-effective continuous process by using…
SPiwi
  Sustainable production of innovative sparkling wine Introduction The SPiwi-project aims to investigate and optimize strategies for the production of future…
FERBLEND
        Fermentation-induced valorization of side stream blends from oilseed and dairy industry Introduction Sustainability in food supply chain is an up-to-…
Bio4Food
       High quality and nutrient rich food through crop waste-derived biostimulant and biopesticide Introduction It is generally accepted that the wide-scale…
ALL-IN -
      ALfalfa for sustainable Livestock farming systems: Improve alfalfa -rhizobia symbiosis and New feeding strategy based on ecological leftovers …
FREEZEWAVE
Innovative and low energy microwave assisted freezing process for high quality foods FREEZEWAVE concerns the freezing of foods under the assistance of low…
RFHAM
Rapid industrial scale cooking of boiled ham using radio frequency electric fields The project investigated the use of radio frequency (RF) electric fields to…
PROREF
Gentle and resource-efficient refining of vegetable oils for preservation of valuable components and simplified reprocessing of by-products       The consumer…
SUSMEATPRO
Sustainable plant ingredients for healthier meat products - proof of concepts     The European Union has in the Europe 2020 strategy a vision to achieve…
OATPRO
Engineering of oat proteins: Consumer driven sustainable food development process There is a global need to increase plant protein consumption. Availability…
BERRYPOM
Processing of berry pomace: lab vs. industrial scale   Pressing residues from berries contain, next to dietary fibres, high amounts of bioactive compounds,…
SUSDIET
Implementing sustainable diets in Europe     The general goal of the SUSDIET  project was to (i) assess health and environmental impacts of current and…
COSUS
Consumers in a sustainable food supply chain: understanding barriers and facilitators for acceptance of visually suboptimal foods   Consumers are directly and…
FOCAS
Food, Convenience and Sustainability The FOCAS (Food, Convenience and Sustainability) project examined four types of convenience food (processed baby-food,…
BIOPROT
Novel multifunctional plant protein ingredients with bioprocessing Finding new sources of plant proteins is a necessity to obtain sustainable and affordable…
SusHealth
Development of sustainable processing technologies for converting by-products into healthy, added value ingredients and food products   The Sustainable&…
CIBUSFOOD
Computational-design and Innovative Building of Uniquely Structured Food The goal of the project is to investigate Additive Manufacturing (AM) as a novel and…
BIOSUCK
Decision support system on optimized waste collection by vacuum technology with simultaneous production of bioenergy from wastes     The food processing…
SUNNIVA
Sustainable food production through quality optimized raw material production and processing technologies for premium quality vegetable products and generated…
CEREAL
Improved and resource efficiency throughout the post-harvest chain of fresh-cut fruits and vegetables The relevance of fruit and vegetables extends as they…
PLATEFORMS
Sustainable Food Platforms: Enabling sustainable food practices through socio-technical innovation   Introduction / Background Estimates show that the global…
SUSCHOICE
Towards Sustainable Food and Drink Choices among European Young Adults: Drivers, Barriers and Strategical Implications Introduction / Background Most…
SUSPUFA
Sustainable production of health-promoting n-3 LCPUFA using agro food industry by-products through microalgae   Introduction / Background Scientific evidence…
ImPrOVE
Innovative (pre)POmace Valorization procEss Introduction / Background The ImPrOVE (Innovative (pre)POmace Valorization procEss) project addresses a major…
SPAREC
Sustainable Processing of Agrofood Residues to Elicitors and Chemicals Introduction / Background The core of the project is focused on proposing sustainable…
AVARE
Adding value in resource effective food systems Introduction / Background The major losses of resources in the food value chain occur at the consumer stage,…
ProSeaFood
Innovative processing of seaweed for novel, healthy food products and ingredients Introduction / Background Agricultural food production faces large…
DISCOVERY
Disaggregation of conventional vegetable press cakes by novel techniques to receive new products and to increase the yield Introduction / Background The…
MEFPROC
Improving Sustainability in Food Processing using Moderate Electric Fields (MEF) for Process Intensification and Smart Processing Introduction / Background…
FUNBREW
Biotransformation of brewers' spent grain: increased functionality for novel food applications Introduction / Background Brewers' spent grain (BSG), the…
InProVe
Innovative Processing of Vegetables and Potato Introduction / Background We want to make better use of peels, stalks and other waste from the potato and…
BIOCARB-4-FOOD
Extraction and characterization of BIOactives and CARBohydrates from seaweeds and seagrasses FOR FOOD-related applications Introduction / Background…
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