Buscar
Cerrar este cuadro de búsqueda.

eSudoe
2021
2027

Application of new technologies to improve food safety and quality in cured ham

ÚLTIMA REVISIÓN: 23 de febrero de 2017

Institución: CENTRO TECNOLóGICO DE LA CARNE -Meat Tecnological Center

-

-

Región: Galicia

Señora

Nombre: RAQUEL

ALONSO ABRALDES

Application of new technologies to improve food safety and quality in cured ham.

Typical product of the southwest of Europe; Spain, France and Portugal are producers.

¿TIENE SOCIOS YA IMPLICADOS? Sí

Perfil Beneficiario:

  • In France and Portugal: Technological center / research group whose line of work was focused on the study of cured ham or similar cured product from the microbiological point of view  
  • In France: Technological center / research group whose line of work was focused on the study of active and intelligent packaging.

Resultados Esperados:

Improve food safety and quality

dissemination of applied research related to essential facilitating technologies

Otros Beneficiarios:

  1. Three Spanish universities.
  2. A Spanish technological center.
  3. A Portuguese biological center.

Presupuesto Total Estimado: 1.800.000€

Idioma: ESP