Technology Transfer Services
Find a technology, gain access and develop novel products and services
Novel technologies in food processing that benefit human health, reduce production cost, improve the quality and sustainability of products and processes, reduce food wastes and improve environmental impact are developed by FOOD INNOVATION RI to enhance the innovation capacity of the agri-food sector.
These technologies are offered to SMEs, large companies, research centres or public bodies, also referred to as stakeholders, in order to further develop and exploit the technology into new products, processes or services of their interest.
FOOD INNOVATION RI will promote the technology transfer process by sharing data, methods, knowledge and skills during every step of development.
How to gain access
Technologies offered for transfer are designated as OPEN and are provided either on a continuous basis or following a call for expression of interest. In both cases stakeholders shall submit a short project proposal to demonstrate how they can contribute to the development and exploitation of the technology. A group of experts from FOOD INNOVATION RI will evaluate the proposals with respect to the proposed plan of actions, the resources offered, the experience of the stakeholder and the general criteria highlighted in our access policy. A cooperation agreement for the development and exploitation of the technology will be offered to the selected stakeholders.
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Download our Catalogue
First call for expression of interest is now open.
A new process for quality wine production
A mixed culture for multiple needs
Formula of biomass of cellulolytic and ligninolytic, edible or non-edible bacidiomycetes, serving as food sources and/or bioremediation agents
Must fermentations using mixed yeast inocula and production of wines with improved organoleptic characteristics
Controlled effect of plant proteases, for the clarification of white wines, targeting to preserve their traditional organoleptic properties
Development of an efficient low cost process for haze prevention in winemaking
Production of natural, low cost and environmental friendly food flavors
Development of novel short meals (snacks) for functional modulation of gut microbiota in Type-1 Diabetes
Innovative gluten free bakery products with an improved nutritional profile, sensory characteristics and shelf life, formulated by alternative plant raw materials and produced by traditional technologies
A novel technology for the formulation of meat products with a healthier profile
An innovative technology for the formulation of products from cheese whey
A novel technology for high quality, sulfite-free wine using a home-based kit
A novel technology to ensure product safety, improved aromatic profile and reduced operation cost
