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Projects

2019-01-20
Use of natural antimicrobial agents for the development of a sustainable innovative technology with application in the food industry
22N/2019, PN 19 02 03 03, Alina Dobre
2019-01-20
Packaging, instrument - information and protection system, essential in the management of food safety
22N/2019,  PN 19 02 03 02, Gabriel Mustățea
2019-01-20
Research regarding the influence of some technological factors on the acrylamide level of French fries and coffee
22N/2019, PN 19 02 03 01, Mioara Negoiță
2019-01-20
Investigating the antioxidant potential of some vegetables and fruits from the food diet as protection against oxidative stress and promoting consumer's health
22N/2019, PN 19 02 02 04. Marta Zachia
2019-01-20
Researches concerning valorisation of vegetable waste from the vegetable and fruit processing industry, in order to fortify food products, for the prevention and diet therapy of diseases caused by oxidative stress
22N/2019,  PN 19 02 02 03, Monica Catană
2019-01-20
Development of gluten-free products with nutritional value and improved sensory qualities through the use of new raw material resources
22N/2019,  PN 19 02 02 02, Alina Culețu
2019-01-20
Researches concerning valorisation of Jerusalem artichoke (Helianthus tuberosus) in order to obtain hypoglycemic foods, with antioxidant potential, for the nutrition of people with diabetes
22N/2019,  PN 19 02 02 01, Luminița Catană
2019-01-20
Research on personalized nutrition, as a preventive factor against diseases by population groups, including risk groups population (elderly, children, etc.)”
22N/2019,  PN 19 02 01 02, Adriana Macri
2019-01-20
Researches on the influence of certain sources of protein in food and the degree of acceptability of consumers
22N/2019,  PN 19 02 01 01, Denisa Duță
2019-01-20
Researches on obtaining personalized foods: sensory quality, nutrition and authenticity
Program NUCLEU PN 22N/11.02.2019,  acronim Food4You, Autoritate Contractantă: MC