EJDFoodSci SIGNED
Food science, technology and engineering - European Joint Doctorate training towards knowledge, skills and mobility
Total Cost €
0EC-Contrib. €
0Partnership
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0EJDFoodSci project word cloud
Explore the words cloud of the EJDFoodSci project. It provides you a very rough idea of what is the project "EJDFoodSci" about.
Project "EJDFoodSci" data sheet
The following table provides information about the project.
| Coordinator |
UNIWERSYTET ROLNICZY IM. HUGONA KOLLATAJA W KRAKOWIE
Organization address contact info |
| Coordinator Country | Poland [PL] |
| Project website | http://www.ejdfoodsci.eu |
| Total cost | 2˙078˙485 € |
| EC max contribution | 2˙078˙485 € (100%) |
| Programme |
1. H2020-EU.1.3.1. (Fostering new skills by means of excellent initial training of researchers) |
| Code Call | H2020-MSCA-ITN-2016 |
| Funding Scheme | MSCA-ITN-EJD |
| Starting year | 2016 |
| Duration (year-month-day) | from 2016-09-01 to 2020-08-31 |
Partnership
Take a look of project's partnership.
| # | ||||
|---|---|---|---|---|
| 1 | UNIWERSYTET ROLNICZY IM. HUGONA KOLLATAJA W KRAKOWIE | PL (KRAKOW) | coordinator | 224˙137.00 |
| 2 | KOBENHAVNS UNIVERSITET | DK (KOBENHAVN) | participant | 580˙163.00 |
| 3 | KATHOLIEKE UNIVERSITEIT LEUVEN | BE (LEUVEN) | participant | 501˙120.00 |
| 4 | THE UNIVERSITY OF NOTTINGHAM | UK (NOTTINGHAM) | participant | 273˙287.00 |
| 5 | UNIVERSITEIT GENT | BE (GENT) | participant | 250˙560.00 |
| 6 | TECHNISCHE UNIVERSITAT BERLIN | DE (BERLIN) | participant | 249˙216.00 |
| 7 | BOORTMALT NV | BE (ANTWERPEN) | partner | 0.00 |
| 8 | CARLSBERG AS | DK (KOBENHAVN) | partner | 0.00 |
| 9 | FlavorActiV Limited | UK (Chinnor) | partner | 0.00 |
| 10 | VERSUCHS- UND LEHRANSTALT FUR BRAUEREI IN BERLIN (VLB) EV | DE (BERLIN) | partner | 0.00 |
Map
Project objective
The objective of the proposal is to train 8 early stage researches (ESR) in an innovative, international PhD program, to become top-class specialists and professional leaders, highly demanded in the job market, ready to introduce innovations and manage advanced research. The completion of the training programme will provide ESRs with appropriate knowledge, skills and awareness of the science-business reality, crucial for scientific and/or commercial based research projects.
The training objectives will be achieved by participation in: -specialized courses, to gain: a) knowledge in food science, microbiology, malting and brewing technology, b) experience in using high-tech analytical equipment, c) managerial and business skills (generic skills, industrial economics, project management, research design and data analysis); -an international research project team, using the facilities of multi-institutional consortium; -academic and industrial internships.
Consequently, ESRs will be awarded a double doctoral degree in food science and/or engineering. The main goals of the research are: 1) development of innovations in malting and brewing technologies (to reduce demand for energy) and new protocols for yeast preparation; 2) verification of their impact on the quality and stability of the products; 3) acquiring new scientific knowledge on formation and release of staling aldehydes.
The consortium of top class universities, institutes and industrial partners, with an on-going history of co-operation, will provide an outstanding opportunity for young, ambitious and brave researchers to realize their potential. The academic organizations involved (University of Agriculture in Krakow PL, University of Copenhagen DK, University of Nottingham UK, University of Ghent BE, Technische University Berlin DE, and KU Leuven BE), will be supported by partners: VLB Berlin DE, FlavorActiV UK, Carlsberg Group DK and Boortmalt BE, to ensure well balanced research-business environment.
Deliverables
| Reviews by each ESR of each attended conferences | Documents, reports | 2020-02-19 18:03:48 |
| 6-monthly Electronic EJDFoodSci Newsletters | Other | 2020-02-19 18:03:48 |
| Description of procedure for the production of beer with green malt | Other | 2020-02-19 18:03:48 |
| Report on the screening of best conditions for propagation and preparation of yeast | Other | 2020-02-19 18:03:48 |
| Report on different approaches to minimize the energy need for drying and kilning malt, including description of their impact on beer flavour | Other | 2020-02-19 18:03:48 |
| Report on use of MALDI-TOF MS for follow up of yeast performance | Other | 2020-02-19 18:03:48 |
| Project web page | Other | 2020-02-19 18:03:48 |
| Vacancy advertisements | Other | 2020-02-19 18:03:48 |
| Supervisory Board of the network | Documents, reports | 2020-02-19 18:03:48 |
| Project flyer | Other | 2020-02-19 18:03:48 |
Take a look to the deliverables list in detail: detailed list of EJDFoodSci deliverables.
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The information about "EJDFOODSCI" are provided by the European Opendata Portal: CORDIS opendata.