food technology

110 projects

HEIndividual fellowship2027–2029Spain

GRASP · Bioconversion of Coffee and Olive Wastes via Food-Grade Microbial Co-cultures for Production of Proteins, Antioxidants, and Biosurfactants in a Single Process

2 partners · 2 countries

HEStaff exchange2026–2030Lithuania

TETRANET · ZnO Tetrapod Network Platform for Neuromorphic Computing

8 partners · 5 countries

HEScience and society2026–2028Greece

PlantHealth4ALL · Engaging Society on Plant Health for a Sustainable Future

4 partners · 3 countries

HEIndividual fellowship2026–2028Spain

SMART-LIPOPEP · SMART emulsions from LIPOPEPtides produced with a sustainable and food-grade process

2 partners · 2 countries

HEIndividual fellowship2026–2028Netherlands

IN-BEST · In Situ Production and Functional Application of Bacterial Cellulose in Edible Complex Soft Matter Systems

3 partners

HEIndividual fellowship2026–2028Belgium

PUREFOOD · Proactive Understanding of Regulated and Emerging contaminants in novel FOODs in Europe

2 partners · 2 countries

HEIndividual fellowship2026–2028Germany

TREESHOCK · Trees to mitigate effects of shocks on food security

HEIndividual fellowship2026–2028United Kingdom

MOMAT · Mobile Matter: American Goods in the Early Modern Maghrib (1492-1659)

HEIndividual fellowship2026–2028Netherlands

GreenEgg · Title: From Pond to Plate: Evaluating techno-functionality, structural properties, and bioavailability of Wolffia and Lemna-based green egg analogue as emerging protein sources

HEIndividual fellowship2026–2028Netherlands

GreenFOCUS · Making our food safety control system greener

2 partners · 2 countries

HEIndividual fellowship2026–2028Ireland

KHEALTH · Kefiran: Harnessing Exopolysaccharide bioActivities beneficiaL To Health (KHEALTH)

HEStaff exchange2025–2029Romania

NANOEMCA · Confined Nanoreactors for Environmental, Medical and Catalytic Applications

16 partners · 11 countries

HEIndividual fellowship2025–2027Spain

SAFE-GREENPACK · food SAFEty assessment of «GREEN» disposable food PACKaging

3 partners · 2 countries

HEIndividual fellowship2025–2027Germany

TASTeM · Tackling the Astringency Enigma in Mouthfeel via Mechanosensation: a Biophysical Approach.

2 partners · 2 countries

HEIndividual fellowship2025–2027Ireland

MiMaPro · Microreactor-assisted Maillard reaction to valorise rapeseed cake protein for the production of plant protein emulsion beverages

2 partners · 2 countries

HEIndividual fellowship2025–2027Portugal

CyaSafe · Bridging Gaps in Cyanobacteria Supplement Safety

2 partners · 2 countries

HEStaff exchange2025–2029Greece

AQUAPACK · Sustainable packaging solutions for food and cosmetics based on aquatic biomass and side-streams

15 partners · 9 countries

HEStaff exchange2025–2028Romania

SEQUR FOOD · Scientific Exchange to assess QUality and Risks of FOODs obtained by novel processing and Packaging Technologies

9 partners · 5 countries

HEDoctoral network2025–2029France

SPOILCONTROL · Improvement of the quality and safety of fermented beverages through the management and control of spoilage microorganisms

34 partners · 10 countries

HEIndividual fellowship2025–2027Ireland

DAMA-BIOX · Breaking the link between obesity-related inflammation and oxidative stress by bioavailable compounds from apple pomace delivered in novel dairy beverages

2 partners · 2 countries

HEIndividual fellowship2024–2026Spain

R-PETFOAM · Valorization of undervalued recycled polyethylene terephthalate (rPET) by supercritical CO2-assisted extrusion foaming CO2-assisted extrusion

HEIndividual fellowship2024–2026Spain

Phenols4Health · The Influence of Extra Virgin Olive Oil Phenolic Compounds on the Inhibition of Advanced Glycation End-Product Formation

2 partners · 2 countries

HEDoctoral network2024–2028France

FAIROmics · FAIRification of multiOmics data to link databases and create knowledge graphs for fermented foods

27 partners · 10 countries

HEIndividual fellowship2024–2025Denmark

LUPINSAFEFOOD · Strategies to promote the lupin proteins as a new and safe functional food ingredient: Assessment of oxidative and physical stability of food emulsions and allergenic potential

2 partners