Discover our cutting-edge research and innovative projects that drive advancements in food technology, sustainability, and public health.
Projects
Discover our cutting-edge research and innovative projects.
77
Projects
4378
Research Papers
Food Safety Control
The project titled "Food Safety Control" (2007-2009) aimed to develop an integrated system for the advanced modeling, simulation, and control of fermentation bioprocesses in the food industry. Through this project, the laboratory acquired cutting-edge equipment and software, facilitating advanced research in food safety and process optimization. The project's outcomes contribute significantly to improving food quality and safety standards.
Nutritional Labeling Study
International research project focused on the study of nutritional labeling in Black Sea region countries, aimed at improving public health through better nutritional information.
Sustainable Development Perspectives
Innovation and development in structuring and representation through doctoral and postdoctoral scholarships, focusing on current perspectives on sustainable development.
Valuation of Wine By-Products
Research aimed at valorizing wine by-products by developing valuable products for industry and nutrition, enhancing sustainability in wine production.
Authenticity of Native Wine Varieties
Project defining and assessing the authenticity and typicality of native wine varieties from established wine regions, contributing to the preservation of local wine heritage.
European Food Safety Training
Leonardo da Vinci Transfer of Innovation project focused on providing comprehensive food safety training across Europe, enhancing food safety standards and practices.
Bioactive Compounds in Dairy Products
Research on obtaining dairy products enriched with bioactive compounds, aimed at improving nutritional value and health benefits of dairy products.
Anthocyanin Bioactives Research
Project on the study of anthocyanin bioactives from food plants, useful for stabilizing polyunsaturated edible oils and eco-textiles, contributing to food and textile industries.
Bioactive Products and Pigments
Investigation and exploitation of bioactive products and pigments from plants to obtain functional foods, new antimicrobial agents, and methods for detecting food fraud.
SPAAT4FOOD
ERASMUS project with multiple universities, focusing on the development and implementation of new food technologies and sustainable practices in food production.
KNOWINFOOD
ERASMUS project aimed at enhancing knowledge and innovation in food technology through collaboration with various universities and industry partners.
Bioactive Compound Analysis
Research on new methods for analyzing bioactive compounds, improving detection of food fraud, and developing smart systems to reduce residues and contaminants in the food chain.
Antimicrobial Activity of Plants
Research on the antimicrobial activity of plants with bioactive potential, aiming to find alternative methods for microbiological control of foods and enhance food safety.
Valorization of Coating Liquids
Research on the revalorization and physico-chemical analysis of coating liquids from the canning industry, contributing to the development of new plant-based products.
CCBIA Individual Projects
Since 2019, CCBIA members have initiated five individual projects funded by the Hasso Plattner Institute. These projects cover a wide range of topics in biotechnology and food engineering.
Discover More About Our Projects
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