CO-DESIGN ALIMENT
By placing the consumer at the heart of their innovation project, food manufacturers can develop products or services that best meet their needs and thus optimize their chances of success…
BACCHUS
Objectives The main objective of the BACCHUS project is to develop tools and resources that will facilitate the generation of robust and exploitable scientific evidence that can be used to…
Nutrivert
Nutrivert pursues a twofold objective: to develop, validate or improve the means of fish production so as to reduce the environmental impact of closed-circuit fish farms, and to offer consumers…
Nutrition 3
The purpose of the training was to guide and support the development of new “Health” products with high added value. It was intended primarily for scientists in the R&D and…
Nutrition 2
This training comprised 6 sessions: Basics of food and human nutrition, Food epidemiology and food/health relationships, Energy balance, proteins and carbohydrates, Lipids, nutritional prevention and individual curative nutritional interventions, Macro-…
Nutrition 1
This training programme comprised 4 modules: The ABCs of a Balanced Diet, Food and Health, Introduction to Food Law, From Know-How to Informing This programme ended in 2010. Consortium
Nutrigutior
As the average age is growing rapidly, the healthy ageing of the population is emerging as an essential factor for the economic development of countries. It is important to develop…
Laitherbe
The Laitherbe project aims to develop a dairy chain that is complete (producer, processor, consumer) and sustainable, while offering value-added outlets for dairy products. This sector is based on: the…
Keyprocess
The purpose of the KeyProcess project is to develop the key skills required to operate automated, remotely supervised production lines. The project addresses the growing trend towards automation in the…
