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Projects in progress
02/05/2024
MEÆTPACK. Estudi sectorial dels envasos carnis i de la proteïna alternativa en el context de l’Economia Circular i l’Ecodisseny
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08/02/2024
VECOLI. Virtual E.coli sensor using artificial intelligence to minimize the risks of producing reclaimed water in the food industry
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08/02/2024
SMARTSTEAM. Mapping and optimization of steam consumption of the food value chain
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19/12/2023
CORIUM. Use of triacylglycerides extracted from leather meat
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19/12/2023
ARVACCI. Using augmented reality as a tool to ensure and optimize the maintenance of complex In Ovo vaccination systems.
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15/12/2023
“Smart Energy PACI” for the improvement of energy management in the meat sector
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15/12/2023
CAUDOPIG. Caudophagia rating system using AI
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15/12/2023
VISCERA CUTTING: Innovative system for the multi-cut process of viscera in the slaughterhouse and reduction of water consumption
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15/12/2023
Collaborative and BI platform for the integration of energy and production data in the slicing room, collected through sensorization and digitalization.
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15/12/2023
MEATRAC. Radiofrequency tracking and identification system to control the effectiveness of the production process of meat industries
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15/12/2023
INGRENERGI-II: Optimization of the tool for the predictive calculation of energy in ingredients for pig feed
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15/12/2023
FOOD PICKER SYSTEM: Robotic picking solution using volumetric artificial vision for meat pieces
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15/12/2023
CHIP360: RFID for control of dryers and undoing room
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15/12/2023
CASPE 4.0 Phase 2: Control and Analysis for Swine Production Efficiency 4.0
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24/04/2023
PRODISFAG. A new food technology for people with dysphagia
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25/04/2023
NEBUPIG. Feasibility study of an intelligent prototype to autonomously sanitize the environment of a pig farm
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19/05/2023
EXOVIEWER. Prototype for the monitoring and control of exotic species
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22/07/2022
BIOPEPTIDS. Use of meat by-products to obtain bioactive hydrolysates with antimicrobial properties
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22/07/2022
REAQUA. Innovative strategies for water reuse in the meat industry: evaluation of technical, economic and regulatory limitations to ensure safe use and creation of a technical reference guide
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22/07/2022
PROVEG. Study of new protein ingredients for the development of new vegetable bases
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22/07/2022
FERTIECO. Implementation of hyperthermophilic composting to obtain organically grown fertilizer from the solid fraction of pig manure
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22/07/2022
MICOECUR. Prevention and mitigation of the incidence of mycotoxins in cured sausages
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22/07/2022
SATURN. Obtaining unsaturated/saturated fat from meat trimmings for high added value products
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22/07/2022
ATENEAA: Insect protein application (TENebrio Molitor) for animal feed and frass for organic agriculture
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27/01/2021
COLORO3. Removing color from industrial wastewater from a slaughterhouse using advanced oxidation
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30/08/2023
PRODISFAG: a new food technology for people with dysphagia
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