Opendata, web and dolomites
H2020 projects about "taste"
The page lists 51 projects related to the topic "taste".
| # | |||
|---|---|---|---|
| 1 | SenseX | Sensory Experiences for Interactive Technologies | 2015 |
| 2 | FLAVODRINKS | IMPACT OF AROMA AND AROMA INTERACTIONS ON SWEET FLAVOR PERCEPTION IN JUICES AND SOFT BEVERAGES | 2015 |
| 3 | GWAFH | Emulsar: give the world appetite for health. | 2015 |
| 4 | Springwave2014 | Transitioning to microalgae as a sustainable, high-quality large-scale food source through launching the first daily drink containing spirulina | 2015 |
| 5 | SCHOCKO3 | Novel Ozone and Thermal Shock Conservation Process for Vegetables | 2015 |
| 6 | PROMINENT | Protein Mining of Cereal side-streams Exploring Novel Technological Concepts | 2015 |
| 7 | LASERFIT | Laser cladding for the recovery of critical toolsdies | 2016 |
| 8 | ChemoSense | Elucidating the Mechanisms of Insect’s Chemical Taste to Understand Specific Host-Plant Selection | 2016 |
| 9 | ESSENCE | Innovative espresso machine with new water heating and boiler design to improve efficiency and coffee quality | 2016 |
| 10 | ProteinPlus | Let's give the world appetite for health | 2016 |
| 11 | BioPG | Feasibility of Bio-based Propylene Glycol | 2016 |
| 12 | DouxSweet | Novel Flavour Delivery Technology for Sugar Reduction | 2016 |
| 13 | TransIt | Translating science in the long Italian Eighteenth-Century. The role of translators and publishers as “cultural mediators” (1760-1790s) | 2017 |
| 14 | RE-FASHIONING | Re-fashioning the Renaissance: Popular Groups, Fashion and the Material and Cultural Significance of Clothing in Europe, 1550-1650 | 2017 |
| 15 | NeuroModSense | Peptidergic Neuromodulation of Sensory Representation in the Brain | 2017 |
| 16 | LIFEOMEGA | Innovative highly concentrated Omega-3 Specialized Nutrition Product | 2017 |
| 17 | FRISH | Development and apparatus implementing a method for rapidly and already ends freezing and defrosting fish with the use of sound waves and aerosol humidification for high quality fish. | 2017 |
| 18 | SENSIS | The Senses of Islam: A Cultural History of Perception in the Muslim World | 2017 |
| 19 | MathInParis | International Doctoral Training in Mathematical Sciences in Paris | 2017 |
| 20 | OSMOFOOD | Eco-innovative high efficient process for the concentration of fruit juice using forward osmosis. | 2017 |
| 21 | LBS-PROTECTION | NEW ECOLOGIC PRODUCT THAT INDUCE PLANT DEFENCE MECHANISMS TO INCREASE ORGANIC CROP PROTECTION AGAINST POWDERY MILDEW PEST | 2017 |
| 22 | DIVERSE-EXPECON | Discriminative preferences and fairness ideals in diverse societies: An ‘experimental economics’ approach | 2018 |
| 23 | VegProtein | Vegetable proteins: a novel source of next generation functional hydrolysates | 2017 |
| 24 | ARCATOM | Exploring the role of the mitochondrial alternative respiration in carotenoid biosynthesis during tomato fruit ripening | 2018 |
| 25 | DistriBrainRep | Studying brain representations as a distributed process: from neural code to behavior | 2019 |
| 26 | BRESOV | Breeding for Resilient, Efficient and Sustainable Organic Vegetable production | 2018 |
| 27 | BLUECAL | Sustainable calcium food additives and dietary supplements of high pureness to boost the ocean clam fisheries | 2018 |
| 28 | SEAGEM | Developing a process to bring a unique Icelandic natural food sea gem worldwide | 2018 |
| 29 | Sugar Free Sorbos | An edible and biodegradable, ZERO SUGAR straw to accompany cold drinks or cocktails, preventing plastic residues. | 2018 |
| 30 | RE-WATER | REvitalising tap WATER for reduced consumption of plastic water bottles | 2018 |
| 31 | CreamOlive | Industrial scale-up of the first all-natural solid fat based on olive oil to produce healthier bakery foods | 2018 |
| 32 | AntiCamp | Developing proprietary antibacterial phage-based particles against Campylobacter jejuni for food decontamination | 2018 |
| 33 | NEUTRAMENTH | A redox-neutral process for the cost-efficient and environmentally friendly production of Menthol | 2018 |
| 34 | AQUABIOPROFIT | AQUAculture and Agriculture BIOmass side stream PROteins and bioactives for Feed, FITness and health promoting nutritional supplements | 2018 |
| 35 | Vinarom | Development of an innovative and resource-efficient starter culture for the baking industry to enhance flavour diversity | 2018 |
| 36 | LIMONA | New Water Softener System for vending machines, minimizing hardness without altering natural water pH nor minerals | 2018 |
| 37 | FEALFI | Fun, Healthy and Safe Finger Food for Babies and Children | 2019 |
| 38 | KUBBI | Cost- and Climate-Efficient Milk Cooling Using Slurry Ice and Natural CO2 | 2019 |
| 39 | Better Juice | pioneer technology for the reduction of natural fruit sugars in 100% juices | 2019 |
| 40 | PEARL | Programme for EArly-stage Researchers in Lille | 2019 |
| 41 | 3D-NANOFOOD | Advancing frontiers in personalised foods for seniors through nanotechnology and 3D printing aiming enhanced nutrition and superior flavor | 2020 |
| 42 | DECONIZER | Disrupting the food safety chain. The decontamination unit that removes more than 99% of pathogenic bacteria during poultry meat slaughtering and processing | 2019 |
| 43 | WineALaCarte | Commercial appliance for an on-demand & custom reduction of alcohol in wine | 2019 |
| 44 | BLACK HAT | An eco-friendly ultrasonic system to control and prevent algal blooms and zebra mussel invasion in small and large water surfaces | 2019 |
| 45 | METAMORFOSIS | Disrupting the sports nutrition market with a healthy, high-performance, bee product-based energy gel in highly innovative compostable packaging | 2019 |
| 46 | VIRTUOUS | Virtual tongue to predIct the oRganoleptic profile of mediterranean IngredienTs and their effect on hUman hOmeostasis by means of an integrated compUtational multiphysicS platform | 2019 |
| 47 | SUSTAINABLEMEAT | Addressing the rising global meat demand while protecting the environment: developing Europe’s first competitive “cell-based meat” product | 2019 |
| 48 | PolyCRomA | Polychromy: the meaning of Colour in Roman African statues | 2020 |
| 49 | SWEET | The sweetest gender: feminine subjectivities and the gendering of sweets in Barcelona (1650-1800) | 2020 |
| 50 | PAREAT | Pediatric Avoidant and Restrictive Eating: A biopsychosocial investigation | 2020 |
| 51 | NEUROPREG | Eating patterns in pregnancy: unraveling the underlying neurocircuits and its deleterious metabolic consequences | 2021 |