PROLIFIC extracts effectively prevent oxidation of meat products
Lipid and color oxidation are the main non-microbial causes of quality loss in ready-to-cook pork products, such as burgers or dry...
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PROLIFIC News
- Oct 26, 2022
This was our final dissemination event
The PROLIFIC journey from feedstock to consumer products prototypes ​First hand insights into funding options, strategic agendas and...
PROLIFIC Newstream
- Sep 27, 2022
New PROLIFIC Publication
A new scientific publication is out! The paper is titled "Ultrasound and Microwave-assisted Extraction of Proteins from Coffee Green...
PROLIFIC News
- Sep 23, 2022
PROLIFIC outreach event
Join our final dissemination event on 11 October 2022 in Bologna, at which we will highlight the most promising exploitation routes for...
PROLIFIC News
- Jun 11, 2022
Ecofunco final conference with PROLIFIC results
New bio-based coatings for plastic and cellulosic substrates. This is what Ecofunco aimed for. On 17-18 June the 1st Conference on Green...
PROLIFIC News
- Jun 3, 2022
Thank you model2bio and INGREEN for the great session at RRB2022
On our joint session on Thursday 2nd of June 2022, at RRB2022 in Bruges, Belgium, we took our attendees to a journey along different...
PROLIFIC News
- May 20, 2022
Agro-industrial side stream valorisation: Joint session of PROLIFIC, model2bio and INGREEN at RRB202
We offer you three hours to dive into the variety of agro-industry by-products and their utilisation potential. You will learn how the...
PROLIFIC News
- May 6, 2022
Sustainable use of coffee processing residues
At Science Days Conference (18-19 May 2022) PROLIFIC will report on “Novel solutions proposed for food residues minimization and...
PROLIFIC News
- Mar 28, 2022
Hidden qualities of PROLIFIC food products
An analytical insight into the nutritional value of fortified bread at Creator Workshop on 30-31 March 2022. Tullia Tedeschi of partner...
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