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EJDFoodSci SIGNED

Food science, technology and engineering - European Joint Doctorate training towards knowledge, skills and mobility

Total Cost €

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EC-Contrib. €

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Partnership

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 EJDFoodSci 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.

uk    young    opportunity    boortmalt    preparation    copenhagen    berlin    data    aldehydes    courses    dk    esr    de    esrs    release    environment    skills    demand    pl    ku    technologies    leuven    team    innovations    tech    malting    balanced    stage    operation    stability    demanded    brewing    completion    co    industrial    commercial    reduce    group    internships    economics    gain    professional    technische    leaders    carlsberg    academic    institutes    nottingham    train    doctoral    business    training    goals    energy    universities    history    introduce    degree    class    ghent    international    agriculture    vlb    krakow    participation    appropriate    verification    job    institutional    innovative    scientific    specialized    ready    researches    facilities    microbiology    staling    science    managerial    flavoractiv    protocols    realize    consequently    university    acquiring    quality    phd    brave    specialists    engineering    food    awarded    market    outstanding    yeast    analytical    double   

Project "EJDFoodSci" data sheet

The following table provides information about the project.

Coordinator
UNIWERSYTET ROLNICZY IM. HUGONA KOLLATAJA W KRAKOWIE 

Organization address
address: AL MICKIEWICZA 21
city: KRAKOW
postcode: 31 120
website: www.ur.krakow.pl

contact info
title: n.a.
name: n.a.
surname: n.a.
function: n.a.
email: n.a.
telephone: n.a.
fax: n.a.

 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.

# participants  country  role  EC contrib. [€] 
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

List of 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.

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