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Wino bez siarki
Sulphur-free wine: innovative vineyard and winery technologies supporting the reduction of sulphur in grape wines

The aim of the Operational Group's project is to reduce the free sulphur content in wine by developing innovative viticulture and production technology.

Grupa Czerwone Jabłko
Concentrated red-fleshed apple juice as an innovative application for products with enhanced health-promoting properties produced under the Tymbark brand

The main goal is to develop concentrated red flesh apple juice, which will be a rich source of bioactive compounds with strong antioxidant potential, as well as development and implementation of an improved technology of cultivating red-flesh apple trees in fruit farms.

Grupa Operacyjna Zielone Mleko
"Green Milk" Innovations in the production of raw cow's milk, its processing and launching of ripening cheese with increased nutritional values

Development of an innovative model for the production of milk and ripening cheeses with a unique chemical composition and increased nutritional values.

Grupa MAS 2020
Researching a new type of butter with improved spreadability and longer shelf life

Developing technology to produce butter with an extended shelf life of up to 6 months and improved lubricity parameters.

GO "Sery zagrodowe"
Production of farmstead cheeses from cow's and goat's milk in the Śląskie Voivodeship in cooperation with the Wacław Dąbrowski Institute for Agricultural and Food Biotechnology as a product, a product, process, technological and marketing innovation

The aim of the project is to develop and implement a technology for the production of farmhouse rennet ripened hard, soft, smoked and non-smoked cottage cheese using local strains of lactic acid bacteria isolated from acidified cow's milk cheese.

WIŚNIA bez PESTKI
Technological innovation, organization and marketing methods in the field of pitting sour cherries in such a way that the structure of the fruit is disturbed as little as possible in cooperation with Politechnika Świętokrzyska

The development of a prototype of a new device for pitting soft fruits, unmatched on the market, with minimal disturbance to the structure of the fruit.

Grupa Operacyjna na Rzecz Innowacji OZON
Development of ozone purification technology for spice plants.

The aim of the project implemented by the Operational Group is to develop and implement technological and organizational solutions in the field of using ozone for purification of spice plants

Agros Group
Development of innovative fruit and vegetable preserves preserving the optimal and beneficial composition of health-promoting substances using unique types of carrots and strawberries in order to expand agricultural and processing production

The aim of the project implemented by the Operational Group is to create new products based on types of red carrots and white strawberries not produced so far in Poland on an industrial scale.

Agro-Karpaty
Research and development of pork production technology to extend shelf life and preserve the nutritional, health-promoting and processing-utility properties of this raw material and its products

The aim of the project implemented by the Operational Group is to develop significantly improved technologies for the production of pork with an increased shelf life, while maintaining nutritional, health-promoting and processing and utility properties of this raw material and its products.

Polski Ocet Owocowy
Polski Ocet Owocowy - Wytwarzanie octu owocowego jako innowacji produktowej, procesowej i technologicznej

The project aims to develop and implement an innovative fruit vinegar and production technology using local strains of microorganisms, ensuring high quality, nutritional value, and safety by eliminating chemical preservatives and utilizing natural microbial metabolites.

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