TRUEFOOD introduces innovation into the traditional European Food Production systems. Traditional Food Products means for us all regional and national products in cooking traditions.
 
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Work Package 2

1 Download file "D2A.1.4 Report of the effect of feedstuff supplementation with flax seeds on milk tocopherol and unsatured fatty acid content" »
2 Download file "D2A.1.3 Operative mgmt protocol for post milking disinfection in cows, sheeps and goats using terpinen-4-ol as active principle" »
3 Download file "D2B.4.5 Data on efficiency of developed packaging systems in semi plant (industrial) cheese production" »
4 Download file "D2B.5.4 Interim Report on the use of NMR technique for assessment migration from packaging materials" »
5 Download file "D2B.2.6 Preliminary definition of HACCP system in brewing production chain (nitrosamines and biogenic amines)" »

Work Package 3

1 Download file "D3.4.2 Final report on progress with the already existing software package modifications (if necessary)" »
2 Download file "D 3.3.5 Risk profiling for selected European traditional food products" »
3 Download file "D3.3.4 An improved version of the risk profiling for traditional smoked, fermented meat product" »
4 Download file "D3.3.2 An improved version of the risk profiling for traditional smoked, fermented meat products" »
5 Download file "D3.1.8 Final report on inactivation/survival/growth kinetics of pathogens in certain TFPs" »
6 Download file "D3.1.4 Final report on mapping of representative total food chains of TF and list of critical points for product safety" »
7 Download file "D3.1.2 Database on prevalence and concentration of pathogens on TFP products" »

Work Package 4

1 Download file "D4.1.1b-1 Interim Report on the effect of different oilseed supplementation of cow diets on the nutritional quality of milk and animal health after the first lactation " »
2 Download file "D4.1.2-2 Interim report: analytical procedures selected for the analyses of milk carotenoids, vitamins A and E, fatty acids and volatile organic compounds" »
3 Download file "D4.1.2-1 Interim report describing the group of farms chosen in each country" »
4 Download file "D4.1.1c -1 Interim report on the effect of once daily milking with and without calves on the nutritional composition of milk" »

Work Package 5

1 Download file "D5.3.10 National reports on testing and adapting innovative chain strategies" »
2 Download file "D.5.1.19 Inventory on best practices on reducing bottlenecks and promoting success factors at traditional food supply chains ISSUE 3" »
3 Download file "D5.1.18 Final recommendationson results from WP5" »
4 Download file "D5.1.17 Draft Recommendations on results from whole WP5" »
5 Download file "D 5.4.11 Summary report on evaluation of innovative distribution strategies" »
6 Download file "D5.4.10 National reports on evaluation of innovative distribution strategies" »
7 Download file "D5.3.11 Summary report on testing and adapting innovative chain strategies" »
8 Download file "D5.3.10 National reports on testing and adapting innovative chain strategies" »
9 Download file "D5.1.13 Version 2 up-dated version of inventory of best practices" »
10 Download file "D 5.4.11 Summary report on evaluation of innovative distribution strategies" »
11 Download file "D.5.1.15 Report on similarities and differences of views of producers and consumers on the bottlenecks and success factors " »
12 Download file "D5.1.12 Summary report on the qualification of the determinants of bottlenecks and success factors" »
13 Download file "D5.1.11 Summary Report on the view of innovation support organizations" »
14 Download file "D5.1.10 National Report on the view of innovation support organizations" »
15 Download file "D5.1.8 Inventory on best practices on reducing bottlenecks promoting success factors at traditional food supply chains" »
16 Download file "D5.1.9 National reports on questionnaire surveys on determinants of bottlenecks and success factors" »
17 Download file "D5.3.7 National Report on supply chain performance" »
18 Download file "D5.3.9 Chain strategies Guidelines Concept Papers " »
19 Download file "D5.3.8 Summary report on supply chain performance" »
20 Download file "D5.4.6 Summary report on results of brainstorm sessions" »
21 Download file "D5.4.5 National Reports on brainstorms sessions " »
22 Download file "D5.4.2 Summary Report on distribution problems" »
23 Download file "D5.4.1 National reports on distribution problems" »
24 Download file "D5.3.2 Summary report on interrelationships " »
25 Download file "D5.2.2 National test reports on feasibility of benchmark" »
26 Download file "D5.1.2 Summary report including comparison between member states" »
27 Download file "D5.1.1 National Reports on the selected traditional food supply chain " »

Work Package 6

1 Download file "D6.2.1.2 Robustness analysis of the models developed for the concerned applications and generalisations" »
2 Download file "D.6.1.10.2 Demonstrations sessions of CT applications to industries" »
3 Download file "D6.1.10.1 Evaluation of DXA as a raw material selection tool for dry-cured ham industry" »
4 Download file "D6.1.8.2 Demonstration sessions of proposed strategies to industries" »
5 Download file "D6.1.8.1 Validation of the proposed strategies to counteract the problems associated with a reduction of salt content in dry- cured hams and demonstrations to industries" »
6 Download file "D6.1.7.1 Technological transfer to hard cooked cheese producers of a new strategy for use of starter cultures favouring bioactive peptide production" »
7 Download file "D6.1.4.3 Final report on cheese ripening behaviour in the respiratory cell as a function of packaging conditions" »
8 Download file "D6.1.4.2 Protocol description of the active compounds in cheese" »
9 Download file "D6.1.3.2 Technical support to meat industry" »
10 Download file "D6.1.3.1 Pilot scale demonstration of biopreservation meat by LAB strain and dry fermented sausage production" »
11 Download file "D6.1.1.2 Final Report on the effect of microbial consortia on the sensorial qualities of cheeses and development of Listeria moncytogenes " »
12 Download file "D6.1.1.1. Report describing the preparation of microbial consortium adapted to farm and SME production" »
13 Download file "d.6.1.4.1 Description of prototype of respiratory cell and of its working conditions" »

Work Package 7

1 Download file "D7.5.5 Revision of Final Report" »
2 Download file "D7.2.2 Report on the assessed extent of environmental impacts of the existing TFPs production and processing" »
3 Download file "D7.1.5 Workshop: Training research on the steps of the products1 qualification" »

Work Package 8

1 Download file "D8.3.8 2nd Report on SPES communication and dissemination activities" »
2 Download file "D8.3.7 New information materials" »
3 Download file "D8.2.8 2nd Report on technolofy transfer activities targeting TFP SMEs" »
4 Download file "D8.3.4 TRUEFOOD INFO N. 8" »
5 Download file "D8.3.6 1st Report on Communication and Dissemination Packages" »
6 Download file "D8.3.5 Report on TRUEFOOD Conference" »
7 Download file "D 8.2.5 Report on scientifically underpinned training evaluation " »
8 Download file "D 8.2.2 1st Report on technology transfer activities targeting TFP SMEs" »
9 Download file "D.8.1.8 Report on the 2nd Assessment of effectiveness of training activities" »
10 Download file "D8.3.4 TRUEFOOD INFO N. 7" »
11 Download file "D.8.2.9 Guideline on effective knowledge and technology transfer activities to SMEs in the food sector with particular focus on traditional food manufacturers" »
12 Download file "D8.3.4 TRUEFOOD INFO N. 6" »
13 Download file "D8.3.4 TRUEFOOD INFO N. 5" »
14 Download file "D8.3.4 TRUEFOOD INFO N. 4" »
15 Download file "D8.3.4 TRUEFOOD INFO N. 3" »
16 Download file "D8.3.4 TRUEFOOD INFO N. 2" »
17 Download file "D8.3.4 TRUEFOOD INFO N. 1" »

 
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  TRUEFOOD - Traditional United Europe Food SPES GEIE / SPES EEIG - Spread European Safety - European Economic Interest Grouping