Home|Being partner in projects in the title of Agrofood Value Chain
Being partner in projects in the title of Agrofood Value Chain
Topic 1.3.1 (IA) Valorising the health benefits of Traditional Mediterranean food products Topic 2.3.1 (RIA) New optimization models of the agro food supply chain system to fair price for consumers and reasonable profit share for farmers
........................................Functional food in Mediterranean food, Agro-food chains, Food microbiology, Food product quality, Traditional and functional food, Traditional foods, Valorization and communication of typical mediterranean food, Valorization of fruits and vegetables, bioactive compounds, biodiversity, food quality and safety, traditional foods, functional foods, food waste, food product quality and processing, essential oils, food processing technology, food product development, valorization of agroindustrial byproducts
NAME OF ORGANISATION:
Yildiz Technical University, Department of Food Engineering
We are looking for food authorities and research institutions interested to collaborate on a share project about valorising the health benefits of Traditional Mediterranean food products or new optimization models of the agro food supply chain system to fair price for consumers and reasonable profit share for farmers.
DESCRIPTION OF YOUR ORGANISATION:
Food Engineering Department at Yildiz Technical University was found at 2011. The Food Engineering program is supported by 3 professors, 4 Associate Professors, 4 Assistant Professors and 13 research assistants. They are conducting many national and international projects. This department has a high quality laboratory infrastructure and a total number of 477 students (354 bachelor degree and 125 post graduate) is continuing their eduction.
Food Engineering is a field of engineering which includes implementation of physic, chemistry, biology and engineering sciences to food engineering area; improvement of food processing, transportation and preservation methods; physicochemical analyses of foods; improvement of novel food products. Food engineering is a field which is responsible for healthy food production from farm to fork.
Food engineering department aims to research about evaluation of raw materials, preservation of food sources, recycling of byproducts, providing of safety of raw materials, production of functional foods.
We would prefer to be partner inside the consortium, but we can definitely support on writing the proposal.
The Partnership for Research and Innovation in the Mediterranean Area will devise new R&I approaches to improve water availability and sustainable agriculture production in a region heavily distressed by climate change, urbanisation and population growth
The PRIMA programme is an Art.185 initiative supported and funded under Horizon 2020, the European Union’s Framework Programme for Research and Innovation.