Aarhus University logo / Aarhus Universitets logo
The project POWER evaluated innovative grazing systems in Denmark, Italy and Switzerland. Common features are rotational systems protecting pasture areas as regards vegetation cover and nutrient leaching besides focus on natural behaviour.
Food industries produce huge amounts of unwanted by-products, which are often discarded, used as low-quality animal feed or in the energy sector. However, most by-products show potential for valorization based on their nutritional composition
The SPiwi-project investigates and optimizes strategies for the production of oriented organic ‘SParkling’ wines, made from ‘Piwi’ (fungus-resistant) grape varieties. These relatively new varieties require research to optimise their vinification potential.
Sustainable production which, among others, addresses waste reduction and the exploration of innovative ways to increase resource efficiency is one of the major challenges of the food chain. The project FERBLEND aims at valorizing blends of two side streams through fermentation, namely press cakes from organic oilseed processing and whey from cheese production, to create platform products with improved technological and nutritional functionality.
The selection of rhizobia with high competition abilities, and more adapted to stressful conditions, is fundamental to formulate elite inoculants for enhancing alfalfa yield and improving its growth in marginal areas.
The project HO-FOOD aims at developing and implementing a new mild food process and technology to improve the safety and extend the shelf-life of Ready To Eat (RTE) fresh organic products.
The MILDSUSFRUIT goal is to increase quality and sustainability of organic fruit processing through the optimization of speciﬁc mild technologies and by the valorisation of vegetable organic by-products. Below you can find the activities carried out to date.
With the effective selection of Innovative Case studies, a crucial step for the future success of FOODLEVERS project was achieved. Gain a short overview on these innovative food systems and the expected results to retrieve in the upcoming years
The demand for locally grown and sustainably produced food has not only risen sharply as a result of the corona pandemic. Food should not only be healthy, but also produced and processed without animal suffering and as environmentally friendly as possible.
The "Poultrynsect" project presented impact assessment of chicken protein production at the animal science congress (EAAP2021) in Davos, Switzerland
Page 2 of 15.
Core organic report on 15 years of joint research for organic food and farming systems (2004-2019)
CORE Organic ICORE Organic IICORE ORGANIC PLUS
Main coordinator: Ivana Trkulja, ICROFSEditor of news items: Karin Ullven, Epok Website/newsletter design: Christine Dilling, ICROFS
CORE Organic Cofund projectsGet a quick overview of all the CORE Organic Cofund projects