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R+D, research proposals

R+D research projects

  • FInish  

    (Contract number: 632857)
    FInish is a FIWARE accelerator, providing grants to enable the realization of intelligent systems – especially software applications – for supply chains of perishable food and flowers. These proposed solutions shall represent new ways of facilitating seamless business-to-business collaboration in complex supply chains and networks.
    http://www.finish-project.eu//
  • FOODLAB 

    (Contract number: 2014-3206 1-001-001)
    This project will develop a project-based learning approach and an entrepreneurial spirit in students, foster interactions between stakeholders in Food and Drink innovation and guide the development of innovative projects. It will enable the setting up of a European Foodbusiness Transfer Laboratory supported by a shared web-platform centralizing ad hoc learning and training contents/tools/guidelines to create/help future entrepreneurs, with dedicated modules to promote interactions with food companies, technical centers or business angels.
    http://foodlab.eu.com/
  • PATHWAY-27 

    (Contract number: 311876)
    PATHWAY-27 explores selected bioactive compounds as ingredients of foods that, within the common diet, could significantly benefit human health and wellbeing. Three model compounds (docosahexaenoic acid - DHA, beta-glucan - BG, and anthocyanins - AC) and three model food matrices (bakery, dairy and egg products) are being studied to derive widely applicable conclusions.
    http://pathway27.eu/
  • CoolSAVE 

    (Contract n:IEE/11/003/SI2.615920), IEE
    Development and dissemination of cost effective strategies to improve energy efficiency in cooling systems in the food and drink sector.
    http://www.cool-save.eu
  • SUSCLEAN, EU FP 7 

    (Contract n. FP7-KBBE-2011-5, project agreement no. 287514):
    SUSCLEAN will contribute to the development and implementation of a new generation of environment-friendly equipment sanitation and food product decontamination technologies ensuring food safety. SUSCLEAN is focused on minimally-processed vegetables (MPV) i.e. vegetables physically altered from their original form by slicing and cutting but remaining in a fresh state.
    http://susclean.eu
  • FoodManufuture, EU FP 7 

    (Contract n.: FP7-KBBE-2011-5-289327):
    Conceptual Design of a Food Manufacturing Research Infrastructure to boost up innovation in Food Industry, Theme “Food Factory of the Future – Design Study” (KBBE.2011.2.3-02)
    www.foodmanufuture.eu
  • SmartAgriFood 

    Future Internet for Safe and Healthy Food from Farm to Fork
    The Future Internet Public Private Partnership (FI-PPP) supported by the EU FP7 programme aims to make public service infrastructures and business processes significantly smarter (i.e. more intelligent, more efficient, more sustainable) through tighter integration with Internet networks and computer capabilities to increase the competitiveness of the European industry. Within that programme the SmartAgriFood project focuses on use case scenarios and early trials in the agri-food sector.
    The project consortium includes 21 beneficiaries from 7 countries (from Netherlands, Germany, Spain, Finland, Greece, Hungary, and the UK). The project has a balanced consortium representing both the ICT and the users’ community from the agri-food chain.
    www.smartagrifood.eu
  • CAPINFOOD 

    The main objective of CAPINFOOD project is to improve the enabling environment for food innovation
    • by building the capacity of the supporting institutional framework
    • by reducing the barriers of innovation and
    • by promoting the public awareness on benefits of innovation in the food sector
    • through transnational collaboration
    www.capinfood.eu
  • EcoBioCAP FP7 

    Ecoefficient Biodegradable Composite Advanced Packaging
    Within the EcoBioCAP FP7 project a next generation packaging will be developed using advanced composite structures based on constituents derived from the food industry by-products only and by applying innovative processing strategies to enable customisation of the packaging properties to fit the functional, cost, safety and environmental impact requirements of the targeted fresh perishable food.
    www.ecobiocap.eu
  • SALSA, EU FP 7 (FP7-KBBE-2010-4)  

    Knowledge-based Sustainable vAlue-added food chains: innovative tooLs for monitoring ethical, environmental and Socio-economical impActs and implementing Eu-Latin America startegies
    www.salsaproject.eu
  • SALUS, EU FP 7 

    SALUS - a european network to follow-up the reformulation of manufactured foods in terms of the reduction of the levels of fat, satured and trans fat, salt and sugar. Identification and exchange of good practices on the technical and economical aspects of reformulations in small and medium sized enterprises.
    SALUS project aims to follow-up the reformulation of the manufactured foods in order to promote healthier ways of life and reduce major diseases and injuries, assisting citizens nutrition through working in tight contact with SMEs, food industries associations, consumers associations, public authorities and NGOs coming mainly from the 12 EU Member States participating in the project: Italy, Finland, Lithuania, Bulgaria, Germany, Romania, UK, France, Slovenia, Austria, Hungary and Spain.
    www.salus-project.eu
  • DREAM, EU FP 7 

    Design and development of Realistic food Models with well characterised micro- and macro-structure and composition
    http://dream.aaeuropae.org
  • NAMASTE, EU FP 7 

    New Advances in the integrated Management of food processing waste in India and Europe: use of Sustainable Technologies for the Exploitation of by-products into new foods and feeds
    www.namaste-eu-india.org
  • TRANSPARENT FOOD, EU FP7 

    Quality and integrity in food: a challenge for chain communication and transparency research
    www.transparentfood.eu
  • PRO PRALINE 

    Structure and Processing for High Quality Pralines
  • TRUEFOOD, EU FP6 

    The overall objective of the TRANSPARENT_FOOD Project is to contribute to the development of transparency in the sector by supporting understanding of its complexities, identifying the present state-of-the-art, learning from experiences, making stakeholders aware of specifying deficiencies and research needs, and formulating a research framework for facilitating future research initiatives.
    www.truefood.eu
  • HELENA 

    Healthy Lifestyle in Europe by Nutrition in Adolescence
    Adolescence is a crucial period in life and implies multiple physiological and psychological changes that affect nutritional needs and habits. The HELENA proposal includes cross-sectional, crossover and pilot community intervention multi-centre studies, as an integrated approach to the above-mentioned problem.
    Healthy Lifestyle in Europe by Nutrition in Adolescence,(EU FP6-2003-Food-2-A, FOOD-CT-2005-007034 program)
    http://www.helenastudy.com
  • SMEs-Net , EU FP6
    Assessment of the research needs and research practices of the food producer SMEs
    http://smes-net.ciaa.be
  • INPLISTA, EU FP6
    Provides information about food quality and safety standards for EU-based small and medium enterprises
    www.inplista.eu
  • EUREKA-AGRITOOL, DÉRI TRACE_06, OMFB-00718/2007
    Development of a Food Traceability and Safety System based on Electronic Data Capture and Management
  • WINDAIR LEONARDO / "Lifelong Learning" program EU FP7
    Food safety systems in winemaking and in the manufacture of cheese, Training courses for implementing HACCP systems
    www.windair.org
  • AgriFoodResults support, EU FP7
    European initiative for a better use of the results of agri-food research
    www.agrifoodresults.eu
  • "IMSFood" (Innovation Management System for Sustainable Food Industry), ERA-Net, Cornet 7th calls
    The objective of the project is to develop particularly applicable, efficiency increasing and cost reduction techniques, which adjusted to specific conditions, facilities and resources of the SMEs working in the food chain.
  • Risk assessment of typical Hungarian cooked, ready-to-eat meat products to determine their safe shelf-life (GVOP-3.1.1.-2004-05-0152/3.0)
  • Technology and product development for construct a structure of a more effectively product ground in milling (ALK-00161/2002.)
  • The effect of food processing technologies on the analytical detection of GMOs in products contain Soya based additives (OMFB - 00247/2002)
  • Development of industrial risk assessment methods for GMO contamination from processed food (OMFB - 00401/2003)
  • Developing modularly adjusted food products for a calorie watcher diet (GVOP-3.1.1.-2004-05-0352/3.0)
  • Novel technologies and methods to improve the competitiveness of the Hungarian food industry (NKFP - 4/013/2001)

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