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The Task Force aims to develop strategies for using whey for human consumption, producing new products without the need for large investments, eliminating environmental problems and generating new sources of income. Cheese whey can be the main ingredient, …

The project has been aimed at providing the tools to produce a probiotic product from the fermentation of must with kefir. Based on the analysis of the population of yeast, bacteria, lactic and acetic acids throughout the entire fermentation process as …

This Operational Group develops a scanner with NIR technology or microscopy for post-harvest application to horticultural products, stone fruit, and pome fruit to guarantee destination countries that the exported product is free of quarantine pests …

The project is developed by fulfilling a series of tasks linked to the project objectives, including the creation of collection systems, methods of treatment and adequate processing of rice straw for its subsequent processing, fireproof materials of …

The POMODORO project aims to increase water efficiency in production through non-conventional irrigation systems in seasonal crops to address the water deficit situation currently facing the sector in Spain (OE1+OE5). … Advanced and sustainable production …

Implementing a digital twin for the pork supply chain is an innovative approach to digitally transform and optimize the pork industry, delivering both economic and social benefits by improving operational efficiency, product quality and environmental …