Ecotoxicologically responsible removal of plant protection products from water from the vegetable and potato processing industry

Microbiological hazards associated with the use of water in the post-harvest handling and processing operations of fresh and frozen fruits, vegetables and herbs (ffFVHs)

experimental garden: food-water

Innovative technological, organisational and social solutions for FAIRer dairy and fruit and vegetable value CHAINs

Pilothal for applied research and development around processing processes of vegetables and potatoes

Research building VEG-i-TEC

Use of essential oils in marinades on fresh fish and meat preparations

WaMIP - Economic / technical feasibility study to measure pesticides via a MIP-based sensor at vegetable processing companies

Development and quality evaluation of a decreased viscosity complementary food made from a combination of maize, soybean and orange-fleshed sweet potato

Impact of climate change and globalisation on safety of fresh produce - governing a supply chain of uncompromised food sovereignty

New processing for ready-to-eat lettuce with improved quality in terms of browning and microbial spoilage

Plasma Activated Water as food safety intervention during fresh produce washing for avoiding bacterial pathogen cross-contamination and removing pesticides from the water

The use of essential oils in water as a tool for the removal of pathogenic and spoilage microflora