Projects

Development of gluten-free products with nutritional value and improved sensory qualities through the use of new raw material resources

Researches concerning valorisation of Jerusalem artichoke (Helianthus tuberosus) in order to obtain hypoglycemic foods, with antioxidant potential, for the nutrition of people with diabetes

Research on personalized nutrition, as a preventive factor against diseases by population groups, including risk groups population (elderly, children, etc.)”

Researches on the influence of certain sources of protein in food and the degree of acceptability of consumers

Researches on obtaining personalized foods: sensory quality, nutrition and authenticity

Prim - Performance and innovation in management

Developing the work capacity potential of inactive people and the unemployed by improving their professional skills, necessary to gain access to the labor market

Supporting the business environment to facilitate the development of proactive adaptation capacity, to the dynamic changes in the economic sectors identified according to SNC / SNCDI

Supporting the business environment to facilitate the development of proactive adaptation capacity, to the dynamic changes in the economic sectors identified according to SNC / SNCDI

Formulation of some assortments of cold pressed vegetable oil mixtures, with an optimal ratio of omega 6 to omega 3