The Food Engineering Department is interested in joining project consortiums about the following FP6 topics.  The objectives and the targeted roles of the relevant projects groups are detailed in separate pages.

5.4.1 Area: TOTAL FOOD CHAIN: (T1.1) Improving the quality and safety of beef and beef products for the consumer in production and processing - IP

5.4.1 Area: TOTAL FOOD CHAIN: (T1.2) Improving the quality and safety of poultry product for the consumer –STREP

5.4.2 Area: EPIDEMIOLOGY OF FOOD-RELATED DISEASES AND ALLERGIES: (T2.1) Validated Food Information Database for Europe– NOE

5.4.2 Area: EPIDEMIOLOGY OF FOOD-RELATED DISEASES AND ALLERGIES: (T2.4) Nutritional and Lifestyle Habits of Adolescents Throughout Europe, Including Development of Health-Promoting Foods with Sensory Properties Attractive to Adolescents –STREP

5.4.6. Area: SAFER AND ENVIRONMENTALLY FRIENDLY PRODUCTION METHODS AND TECHNOLOGIES AND HEALTHIER FOODSTUFFS  (Cheese)

5.4.6 Area: SAFER AND ENVIRONMENTALLY FRIENDLY PRODUCTION METHODS AND TECHNOLOGIES AND HEALTHIER FOODSTUFFS:  (T6.5) Flavonoids in Fruit and Vegetables: Their Impact on Food Quality, Nutrition and Health – STREP or CA

5.4.2 Area: EPIDEMIOLOGY OF FOOD-RELATED DISEASES AND ALLERGIES:  (T2.4) Nutritional and Lifestyle Habits of Adolescents Throughout Europe, Including Development of Health-Promoting Foods with Sensory Properties Attractive to Adolescents –STREP

5.4.3. Area: IMPACT OF HEALTH ON HEALTH: (T3.1) Programming Effects of Early Nutrition on Long-Term Health – IP (T3.2) Gut Health – Foods, Microbes and the Immune System – IP