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FP6-FOOD (1)

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Improving the safety of beef and beef products for the consumer in production and processing
ID: 36241
Start date: 2007-03-01, End date: 2012-12-31
The EU has a strategically important global position in terms of beef. In 2003 the EU-25 region produced 8.06 million tons and sumed 8.32 million tons of beef and beef products, estimated at 75 billion. However, CAP reform, increased globalisation, reduced commodity prices and...
Programme: FP6-FOOD
Record Number: 85602
Last updated on: 2013-03-26
Functional assessment of interactions between the human gut microbiota and the host.
ID: QLK1-CT-2001-00135
Start date: 2002-01-01, End date: 2005-12-31
The aim is to identify the effects of dietary modulation of the human gastrointestinal to. The influence of live microbial feed supplements (robotics), dietary carbohydrates known to have a selective metabolism (robotics), and a combination of these two approaches (symbiotic) ...
Record Number: 64469
Last updated on: 2005-04-12
Optimisation of safe food processing methods based on accurate characterisation of bacterial lag time using analysis of variance techniques
ID: QLK1-CT-2001-01145
Start date: 2002-01-01, End date: 2004-12-31
This project aims to develop and validate a novel quantitative method, based on Analysis of Variance techniques, to give an improved prediction of bacterial lag time and growth in food. This would allow the optimisation of food processing methods, to ensure microbiological saf...
Record Number: 64495
Last updated on: 2005-04-12
Probiotic strains with designed health properties
ID: QLK1-CT-2000-00146
Start date: 2001-02-01, End date: 2004-01-31
The Lactic Acid Bacteria (LAB) is well known for their extensive use in the preparation of fermented food products. In addition, the potential health benefit they may exert in humans has been intensively investigated during the last century. However, the mechanisms underlying ...
Record Number: 54622
Last updated on: 2005-04-12
List retrieved on: 2018-11-19
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