MICROBIOSTRESS
« Innovative approach to stress through the development of nutritional ingredients » The suffering caused by stress in our modern societies is a growing global problem. Research into the mechanisms…
DELICEN’S
« Development of a range of nutritionally adapted products for elderly people at risk of undernutrition and study of the impact of the range on the target population » The…
SUNUP
« Optimization of fermentation and drying conditions of microorganisms in order to develop dry and active sourdoughs, starters and probiotics » In general, the major consumer trends today are towards…
GUTTRANSIT
With the increasing aging of the general population, a more sedentary lifestyle, a less varied diet and more recurring stress situations, intestinal transit disorders are becoming very common discomforts in…
HIPPER-PACK
Introduction Located in Binche, HPP Belgium (HPP-High Pressure Processing), which is responsible for the present Hipper-pack project, is a food processing company created at the end of August 2017 by…
APIC
Plant production methods are in a flux. The development of “indoor” structures in particular is opening up new prospects for improving the yield and quality of horticultural crops. The APIC…
Agroflowval
The purpose of the project is to recover organic matter from process and wastewater from the agri-food industries and in particular the potato processing industry which generates several hundreds of…
Transfoviande
The aim of this project is to provide training in the meat processing trades through a modular and integrated offer. In order to address the needs of companies spread throughout…
BoulPatMobile
The purpose of the BoulpatMobil! project is to provide training in the (artisanal and industrial) bakery and pastry trades. A delocalized, modularized and integrated training offer will enable companies to…