BOKU - Universitaet fuer Bodenkultur Wien
University of Natural Resources and Life Sciences, Vienna
Considered as one of the leader establishments in the life sciences in France, AgroParisTech conducts two complementary missions:
- training of engineers and masters using "professionalizing" tools articulated in thematic or regional networks of industrial or academic partners,
- production and dissemination of knowledge (research and development) in partnership with major research organizations.
Alexander Technological Educational Institute, Department of Food Technology (eFSC Member)
The Department of Food Technology of the Alexander Technological Educational Institute of Thessaloniki (ATEITH) belongs to the School of Agricultural Technology, Food Technology and Nutrition.
Cyprus University of Technology (eFSC Member)
The Cyprus University of Technology aspires to develop itself into a modern, pioneering University able to offer education and high level research in leading branches of science and technology which have high impact on the economic, technical, and scientific sectors.
IPC - Instituto Politécnico de Coimbra
Coimbra Polytechnic Institute (IPC) is currently comprised of 6 separate colleges with 10160 full-time students, 689 professors and has in its staff 413 people.
PBF - Faculty of food technology and biotechnology, University of Zagreb (eFSC Member)
Faculty of Food Technology and Biotechnology is a high education institution and the central place of academic education of experts in the fields of food technology, biotechnology and nutrition in the Republic of Croatia.
OSIS - Omsk State Institute of Service (eFSC Member)
The Institute is focused on development of new curriculum and making research in areas related to food technology and biotechnology through general internationalization of education to correspond to international quality assuarance standards.
Country: Russian Federation
UHOH - Universität Hohenheim
University of Hohenheim
UCP - Universidade Católica Portuguesa
The Catholic University of Portugal (UCP)
Universita degli studi di Teramo
The Faculty of Bioscience and Technology for Food, Agriculture and Environment of the University of Teramo (UNITE), was funded in 2013 as joint institution of the Faculty of Agriculture (born in 1998) and the Department of Food Science.
University of Leeds
The University of Leeds is one of the largest universities in the UK with over 30,000 students, 700 different first-degree programmes and 470 postgraduate degree programmes.
ALGAplus (eFSC Member)
ALGAplus is devoted to the production of seaweed and seaweed based products in controlled environment and with organic certification. Sustainable production under the Integrated Multi-Trophic Aquaculture (IMTA) concept, a strong focus in R&D and continuous support to their customers are their keystones.
Dancake (eFSC Member)
Founded in 1978, operates in the baking industry producing and selling biscuits, cookies, toasts, cakes and other pastry products.
iSi (eFSC Member)
The iSi Group is present worldwide with production and sales facilities, selling products to more than 80 countries. We provide customized solutions for all applications in which compressed energy is required in the form of pressurized gas chargers.
The GB FOODS
Frulact, Indústria Agro-Alimentar, S. A.
Frulact Group operates in the agro-industrial sector, more specifically in the fruit value chain. Its core business is the production of tailor made fruit preparations, designed for dairy, bakery, ice-cream and the beverage industries.
AnaVita Naturkost GmbH (eFSC Member)
AnaVita Naturkost GmbH is an owner-managed company providing delicatessen products for quality-conscious costumers.
Nestlé (Associated Partner)
Natural Food Additives G.P.
NFA is an innovation driven SME specializing in extracting bioactive compounds from organically cultivated herbs while investigating the use of different crop by-products as new sources of raw materials. NFA extraction processes are designed to recover different fractions of extracts including antioxidants, water/oil soluble phenols, rosmarinic acid, flavonoids etc. Recovered extracts are further processed to produce natural additives that can be applied in a wide range of food/cosmetics products. NFA products are tailored to be fully compatible with the final application system (food/cosmetics) taking into account its physicochemical and structural properties. NFA production processes are designed to produce volatile-free natural additives enabling their use without altering flavor and aroma characteristics (sensory attributes) of the final product applications. NFA is also providing services on (i) R&D consulting and (ii) new product development technical assessment to food producing SMEs. NFA team consist of experts specializing in food engineering and food technology with a strong and long term collaboration with the scientific and research community.
Multiplier organisations and training providers
ACTIA - Association de Coordination Technique pour l‘Industrie Agroalimentaire
ANIA - Association Nationale des Industries Alimentaires
EFFoST - The European Federation of Food Science & Technology (Associated Partner)
Country: The Netherlands
Federalimentare - Federazione dell’Industria Alimentare Italiana
FIAB - Federación Españóla de la Alimentación y Bebidas
FIPA - Federação das Indústrias Portuguesas Agro–Alimentares
IFST - Institute of Food Science + Technology (eFSC Member)
UK’s leading professional membership body recognising and supporting those involved in all aspects of food science and technology.
Country: United Kingdom
IFA - ISEKI-Food Association (Associated Partner)
IROICA - European network of international relations officers (Associated Partner)
LVA - Lebensmittelversuchsanstalt
Austrian Competence Centre of Food Safety
The LVA is the recognized competence center of the Austrian food industry and functions as analyst and advisor in all areas of the food industry.
SEVT - Federation of Hellenic Food Industries
SPES - Spread European Safety Geie (Associated Partner)