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Index of Projects by Project Numbers
9 Evaluation of the inactivation / removal effect of the gelatin manufacturing process on TSE infectivity
10 Healthy ageing: How changes in sensory physiology, sensory psychology and socio-cognitive factors influence food choice
37 Evaluation of the prevalence of the coeliac disease and its genetic components in the European population
40 Disseminating the results of EU food research programmes to small and medium sized food industries, health professionals and consumer groups through a 24-country interactive network system
42 Nutritional enhancement of probiotics and prebiotics: Technology aspects on microbial viability, stability, functionality and on prebiotic function
43 Hypotensive peptides from milk proteins
67 Functional food, gut microflora and healthy ageing
69 Dietary caffeine, health and quality of life in Europe
76 Conjugated linoleic acid (CLA) in functional food: A potential benefit for overweight middle-aged Europeans
83 Early malnutrition and programming of adult degenerative diseases: experimental, epidemiological and preventive studies
86 A process for the assessment of scientific support for claims on foods
100 Dietary habits profile in European communites with different risk of myocardial infarction: the impact of migration as a model of gene/environment interaction
108 Development and application of high throughput molecular methods for studying the human gut microbiota in relation to diet and health
122 Food safety screening: synthetic glucocorticoids
124 Functional properties, bioactivities and bioavailability of phytochemicals, especially anthocyanins, from processed foods
135 Functional assessment of interactions between the human gut microbiota and the host
138 Influence of dietary fatty acids on the pathophysiology of intrauterine foetal growth and neonatal development
142 Bound residues and nitrofuran detection
146 Probiotic strains with designed health properties
155 Development, validation and application of stochastic modelling of human exposure to food chemicals and nutrients
156 Food safety in Europe: risk assessment of chemicals in food and diet
164 Traceability of fish products
168 Zinc effects on nutrient/nutrient interactions and trends in health and ageing
172 The role of lipids in neurodegeneration and their preventive potential in diet
173 Local Mediterranean food plants: potential new nutraceuticals and current role in the Mediterranean diet
179 European research on functional effects of dietary antioxidants
182 Alcohol related cancers and genetic susceptibility in Europe
183 Dietary lipids as risk factors in development: mechanistic issues
221 Isoflavones for reducing risk of coronary heart disease among postmenopausal women
226 Validation and standardization of diagnostic Polymerase Chain Reaction for detection of food-borne pathogens
266 The role of dietary phytoestrogens in the prevention of breast and prostate cancer
287 The effect of olive oil consumption on oxidative damage in European populations
291 Consumer trust in food: a European study of the social and institutional conditions for the production of trust
313 Multi-residue screening for coccidiostatic compounds used in poultry production
324 Barley beta-d-glucan and wheat arabinoxylan soluble fibre technologies for health promoting bread products
337 Evaluation of the safety and efficacy of iron supplementation in pregnant women
343 Construction of miniatured free flow electrophoresis (mFFE) incorporating dedicated sensors for real-time analysis of food contaminants
346 Synbiotics and cancer prevention in humans
372 Nutritional primary prevention of type 1 diabetes
389 Childhood obesity: early programming by infant nutrition?
431 The prevention of osteoporosis by nutritional phytoestrogens
431 Stable isotope applications to monitor starch digestion and fermentation for the development of functional foods
433 Prevention of ochratoxin a in cereals
444 Iron in hemochromatosis: deleterious effects of an essential nutrient
455 Non-destructive NIR technology for fruit and vegetable internal quality assessment, eliminating the skin disturbing effect
466 Case-only study on the interaction of diet and genetic predisposition in the occurrence of breast cancer in young women
476 "Development of molecular genetic methods for the identification and quantification of fish and seafood"
498 Garlic and health: the development of high quality garlic and its influence on biomarkers of artherosclerosis and cancer in humans for disease prevention
505 Health implications of natural non-nutrient antioxidants (polyphenols): bioavailability and colon carcinogenesis
515 Dietary and genetic influences on susceptibility or resistance to weight gain on a high fat diet
518 Rapid assessment of food safety via novel at-line measurements
527 Safety evaluation of horizontal gene transfer from genetically modified organisms to the microflora of the food chain and human gut
535 Design of foods with improved functionality and superior health effects using cereal beta-glucans
547 Promoting and sustaining health through increased vegetable and fruit consumption among European schoolchildren
563 Probiotics and gastrointestinal disorders: Controlled trials of European Union patients
568 European Standards Committee on oxidative DNA Damage
575 Diet and cancer:the explanatory value of dietary patterns
576 Folate: from food to functionality and optimal health
594 Rapid detection of transnational foodborne viral infections and elucidation of transmission routes through molecular tracing and development of a common database
618 Nutrient-gene interactions in human obesity: implications for dietary guidelines
623 Towards a strategy for optimal vitamin D fortification
634 Virus safe seafood
651 New methods for the safety testing of transgenic food
657 Coeliac disease: a food induced disorder. Exploration and exploitation of T cell stimulatory gluten peptides
706 Functional food against colon cancer: development of a genomics and proteomics based screening assay
752 Optimal nutrition towards osteoporosis prevention: impact of diet and gene-nutrient interactions on calcium and bone metabolism
765 New methodologies for assessing the potential of unintended effects in genetically modified food crops
775 A risk assessment on Cryptosporidium parvum, an emerging pathogen in the food and water chain in Europe
780 Production of fungal carotenoids for healthy nutrition
805 Improvement of the hygienic quality of raw milk, cheese made with raw milk, meat and meat products based on a new microbiological standard, the bifidobacteria
810 Development of assays for the detection and prediction of co- and antimutagenic constituents in food with cells of human origin
811 Solving the problem of glycosidase inhibitors in food processing
830 Fat-soluble vitamin status and metabolism during ageing: functional and nutritional consequences
854 Preventing Bacillus cereus foodborne poisoning in Europe: detecting hazardous strains, tracing Contamination routes and proposing criteria for foods
876 DNA biosensor for analytical investigation and labelling in food
888 Nutraceuticals for a healthier life: n-3 polyunsaturated fatty acids and 5-methyl-tetra-hydro-folate
902 Cartridges with molecularly imprinted recognition elements for antibiotic residues monitoring in milk
916 The role of social, genetic and environmental factors in healthy eating: A multicentre analysis of eating disorders and obesity
930 Application of bioassays for safety assessment of paper and board for food contact
936 Advanced electromagnetic solution for quality testing of packaging for horti-fruit products
986 Safe organic vegetables and vegetable products by reducing risk factors and sources of fungal contaminants throughout the production chain: the carrot - Alternaria model
996 Hazard analysis and control of food contamination: prevention of Fusarium mycotoxins entering the human and animal food chain
1017 Utilisation and stabilisation of by-products from cod species
1036 Microbiological quality monitoring of sterilised milk using innovative electrical, magnetic, electromagnetic and optical technologies for rapid reliable and sensitive detection of the total spoilage
1066 Stress-tolerant industrial yeast strains for high-gravity brewing
1080 Improved antioxidant content for food applications
1145 Optimisation of safe food processing methods based on accurate characterisation of bacterial lag time using analysis of variance techniques
1151 Development of rapid easy-to-use immunochemical tests for the detection of proteins with allergenic potential in food
1156 Safe pork and horse meat on EU-markets: early and unbiased diagnostic tests for Trichinella
1179 Molecular analysis and mechanistic elucidation of the functionality of probiotics and prebiotics in the inhibition of pathogenic microorganisms to combat gastrointestinal disorders and to improve human health
1182 European network safety assessment of genetically modified food crops
1197 Heterocyclic amines in cooked foods: role in human health
1209 Demonstration of a rapid microbial monitor for operations and quality decision-making in the water industries
1228 Towards highly advanced membrane emulsification systems
1239 The effect of gastrointestinal digestion on the allergenicity of foods
1248 Thematic network to promote awareness of mycotoxins in food: European mycotoxin awareness network
1251 Development and demonstration of polymerase chain reaction based methods for process control in breweries
1259 Removal of spinal column from cattle and sheep carcasses
1273 Biosafety evaluation of probiotic lactic acid bacteria used for human consumption
1301 Reliable, standardised, specific, quantitative detection of genetically modified food
1359 European network for hygienic manufacturing of food
1376 Increase in nutritional value of food raw materials by addition, activity, or in situ production of microbial nutraceuticals
1380 Early detection and control of toxigenic Fusarium species and ochratoxigenic fungi in plant products
1391 Risk assessment of fungal biological control agents
1394 Plant food allergies: field to table strategies for reducing their incidence in Europe
1415 Predicting microbial death during heat treatments on foods
1423 Enhancing the content of beneficial fatty acids in beef and improving meat quality for the consumer
1437 Sources, consumer exposure and risks of organotin contamination in seafood
1543 Structure engineering of emulsions by micro-machined elongational flow processing
1575 Improved quality of smoked salmon for the European consumer
1614 Mechanisms of ochratoxin A induced carcinogenicity as a basis for an improved risk assessment
1617 Robust chemical sensors and biosensors for rapid on-line identification of freshly collected and processed milk
1643 A new method for the objective measurement of the quality of seafoods
1658 Traceability of DNA fragments through the food chain by DNA-RNA techniques: application to novel foods
1670 Development of single and multi-analyte affinity sensors for rapid detection of androgen residues in live and post-mortem animals
1678 Innovation in the process of cork production for elimination of odours responsible for cork taint
1761 Risk assessment and integrated ochratoxin A (OTA) management in grape and wine
1763 Rapid detection of microbial contaminants in food products using electronic nose technology
1788 Radio-frequency heating technology for minimally processed fish products
1823 Safe and eco-efficient packaging solutions for the food industry
2077 Quantification of coeliac disease toxic gluten in foodstuffs using a chip system with integrated extraction, fluidics and biosensoric detection
2178 European Union-risk analysis information network
2194 Electronic sensor system for the characterisation of packaging emissions
2201 Improved physiological, immunological and molecular tools for the recovery and identification of emerging campylobacteriaceae in the food and water chain
2202 A Concerted Action for the development of a framework for the effective implementation of traceability of products throughout the food supply chain
2208 Novel cross-linking enzymes and their consumer acceptance for structure engineering of foods
2219 Characterisation of Listeria monocytogenes to Provide Tools to Predict Biofilm Formation during Cheese Making
2225 Typical food products in Europe: Consumer preference and objective assessment
2228 Biodiversity and anti-listerial activity of surface microbial consortia from limburger, reblochon, livarot, tilsit and gubbeen cheese
2229 Using electronic identification (EID) and molecular markers (DNA) for improving the traceability of meat
2230 Low temperature-pressure processing of foods: Safety and quality aspects, process parameters and consumer acceptance
2234 A new process using membrane reactor technology to improve the healthcare aspects of hydrogenated edible oils
2235 Optimised processes for preparing healthy and added value food ingredients from lupin kernels, the European protein-rich grain legume
2240 Assessment and improvement of safety of traditional dry sausages from producers to consumers
2245 Recommendations for improved procedures for securing consumer oriented food safety and quality of certified organic foods from plough to plate
2257 Integrated carcass, meat primers and associated products identification, tracking, tracing and record generation system
2284 Communicating about food allergies: Information for consumers, regulators and industry
2343 Food risk communication and consumers' trust in the food supply chain
2362 Production of CAL-enriched dairy products by natural means
2364 Novel enzyme-aided extraction technologies for maximized yield and functionality of bioactive components in consumer products and ingredients from by-products
2373 Development of quantitative and qualitative molecular biological methods to identify plant and animal species in foods
2386 Traceability of origin and authenticity of olive oil by combined genomic and metabolomic approaches
2388 Fermentation of food products: optimised lactic acid bacteria strains with reduced potential to accumulate biogenic amines
2390 Modelling migration from plastics into foodstuffs as a novel and cost efficient tool for estimation of consumer exposure from food contact materials
2433 Seaweed antioxidants as novel ingredients for better health and food quality
2446 Consumer decision-making on organic products
2447 Choosing foods, eating meals: Sustaining independence and quality of life in older people
2453 Improving health through dietary phytoestrogens: A pan-European network on consumers' issues and opportunities for producers
2461 Constructing tailor-made surface starter cultures for safe production of red-smear cheeses
2545 Development and application of a TTI based Safety Monitoring And Assurance System (SMAS) for chilled meat products
2601 Enhancement and indication of food quality by combinations of oxygen scavenger and quality indicator systems for polymer packagings
2606 Effect of diet and lifestyle on risk of gastrointestinal infection and allergy in early life: Consumer knowledge, attitudes and needs
2687 Reduced allergenicity of processed foods (containing animal allergens)
  The food, GI-tract functionality and human health cluster
  Mycotoxin prevention cluster
  The anti-microbial control cluster
  European network safety assessment of genetically modified food crops
  The infant nutrition cluster

Fifth Framework Programme

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