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1. |
From plant extracts to functional composites for food applications | |
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2. |
Intermolecular relationships affecting the functionality of food systems |
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3. |
Solutions for multigrain milling | |
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4. |
Thermal and/or non thermal technology as a tool to increase the health functionality of bioactive compounds in fruit based food | |
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5. |
Safer food through changed consumer behaviour: Effective tools and products, information strategies, education and a food safety policy reducing health burden from foodborne illnesses | |
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6. |
Closure of the bio-economy value chains through the acquisition of innovative bio-products required by the market (PRO-SPER) | |
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7. |
Multifunctional products obtained from colostrum fermented by kefir grains |