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From Food Tech Innovation Portal
Science cube

In HighTech Europe different innovation sources are examined that might offer promising solutions for process needs.

Below you can find an overview of all technology sheets that describe innovations based on biotechnology.

Other innovation sources considered in HighTech Europe are information & communication technology, nanotechnology and other


Technology sheet Principle Operation Innovation source Subtask Completed by
Acrylamide mitigation strategies Chemical Stabilizing
Structure forming
Conversion
ICT
Biotechnology
Other
2.1.2 KU Leuven LFT
Actinidin and high pressure Physical
Chemical
Biological
Stabilizing
Structure forming
Biotechnology 2.1.3
Antifungal LAB Biological Stabilizing Biotechnology 2.1.3 TTZ
Application of pulsed electric fields for cell disintegration Physical Structure forming
Conversion
Biotechnology
Other
2.2.4 DIL
Biosensor aflatoxin Biological Not applicable Biotechnology 2.1.3 TTZ
Casein micelles fortified with iron Chemical
Biological
Stabilizing
Structure forming
Biotechnology
Nanotechnology
2.1.3 INRA - IATE
Chocolate seeding Chemical Structure forming Biotechnology
Other
2.1.2 SP
Cold plasma for food application Physical
Chemical
Stabilizing
Packaging
Other
Biotechnology
Nanotechnology
Other
2.1.1 IRTA
Electrostatic separation Physical Separation Biotechnology 2.2.1 Wageningen UR - FBR
Encapsulation of lycopene to increase its bioavailability Chemical
Biological
Stabilizing Biotechnology 2.1.2 FRIP
Encapsulation of sulforaphane to increase its stability during heat processing of functional foods Chemical Stabilizing Biotechnology 2.1.2 FRIP
Enhancement of Bacillus probiotics Biological Other Biotechnology Cerebral Innovation
Enzymatic extraction of ferulic acid Biological Separation Biotechnology 2.1.3 INRA - IATE
Enzymatic modification of phospholipids Chemical
Biological
Stabilizing
Structure forming
Conversion
Biotechnology
Other
2.2.3 DIL
Enzyme-based oxygen scavengers based on glucose oxidase/catalase Chemical Stabilizing
Packaging
Biotechnology
Nanotechnology
2.2.5
2.2.2
CENTIV
Enzymes with lipase/acyltransferase activity for processing fats Biological Conversion Biotechnology 2.1.3 INRA - IATE
Fish species identification Biological Not applicable Biotechnology 2.1.3 TTZ
Flavour and aroma release packaging Physical
Chemical
Packaging Biotechnology
Other
2.2.5 CENTIV
Flow-cytometry immunoassay Biological Not applicable Biotechnology 2.1.3 TTZ
Freeze meat juice release prevention Chemical
Biological
Stabilizing Biotechnology 2.2.2 FRIP
… further results

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Created by WikiSysop on 1 March 2012, at 03:20