Artificial intelligence (AI) course for food quality managers Training course Aimed at quality managers in the food sector who want to apply artificial intelligence (AI) in their daily work, the objective of the course is to learn how to practically apply AI through multiple practical cases designed specifically for the food …
Cleaning day at olive oil mill facilities Training course Contents Cleaning in the Dairy: How it's done and what it's for VISIT TO FACILITIES AND PERFORMANCE OF CLEANING …
Agroforum Event Agrofoum is an annual agricultural conference, held in collaboration with IESE Business School, that addresses the challenges and opportunities of the rural sector. It serves as a forum for debate, learning, and the promotion of regulations that foster …
TOPBIOPLAS Project: Research into the use of tomato by-products for the development of functional bioplastics Operational group The objective is to use tomato byproducts to add value to polylactic acid (PLA). By incorporating tomato oleoresin, skins, and seeds, the physical and mechanical properties of PLA will be improved, resulting in a new bioplastic that enhances food …
CELIACORN Project: Promoting the use of acorns for human consumption Operational group The CELIACORN project focuses on conceptualizing, designing, building, and validating two prototypes in a laboratory setting to promote the use of holm oak acorns in human food. These prototypes will address the two main obstacles to the widespread use of …
VARILABOR Operational Group: Development of agricultural soil machinery for variable depth Operational group The expected results of the GO Varilabor project include key improvements in soil health and productivity. One of the main achievements will be the design of a precision agriculture system and the foundation for a geolocated soil compaction map, which …
Operational Group N Ten Cut: New technologies for cutting lamb meat Operational group The project envisions the development and validation of an innovative high-pressure water jet cutting machine capable of performing automatic, precise, and safe cuts on various cuts of lamb, including those with bone, adapting to their complex morphology. …
Operational Group N Ten Vision: New vision technologies in lamb meat cutting Operational group The project involves the design and validation of an X-ray system capable of detecting bones, impurities, and internal anomalies in lamb cuts, generating cutting paths adapted to their actual morphology. As described in the objectives and expected …
Non-destructive spectral sensors (NIRS) and artificial intelligence for quality control and assurance in the agri-food industry Event Within the framework of the DTDA2 project – Demonstration of Digital Technologies in Agri-food, the University of Cordoba (UCO) is organizing a demonstration activity focused on non-destructive NIRS spectral sensors. The day will focus on the application …
LIFE Project: Green solutions for treating groundwater contamination to meet Drinking Water Directive standards Project LIFE SPOT aims to develop a new treatment process that removes nitrates and micropollutants from contaminated groundwater and produces high-quality drinking water that meets the requirements of Directive 98/83/EC on drinking water …
H2020 PROTECT Project: Predictive modeling tools to assess the effects of climate change on food safety and spoilage Project Meeting the population's growing demand for food while simultaneously addressing the impact of climate change on food quality and safety are two closely related priorities for the EU. The EU-funded PROTECT Innovative Training Network (ITN) focuses on food …
Horizon Europe Project WASTEtoSAFETY: A circular economy approach to valorizing orange peel waste to establish food safety Project Food safety and food waste management are interrelated challenges that impact the economy, the environment, and public health. Europe reports 23 million cases of foodborne illness and 5,000 related deaths annually. At the same time, one-third of the food …
Introduction to Organic Farming Training course The course is entirely online and consists of 7 modules, with a planned duration of 50 hours, but you can finish it at your own pace. Upon completion, you will receive a certificate of completion, indicating the total training hours. PROGRAM: Topic 1. …
OMIPERBIO Network Hubs, Platforms and networks A network of 6 technology centers in complementary fields with the aim of increasing the application of omics technologies to obtain new ingredients and functional foods developed with innovative processes to positively modulate various microbiomes (human …
INTERAL. INTERPROFESSIONALS OF ANIMAL FOOD. Hubs, Platforms and networks The organisation is designed as a tool for food safety and certified production, with a determined aim to provide greater control over all processes related to raw materials used in the manufacture of …
