Skip to content
Shealthy METHODS FOR F&V PRODUCTS Logo
  • Home
  • Project
    • Objectives
    • Workplan
    • Pilot Scale Trials
    • Results
  • Partners
  • Team
    • Project Team
    • External Advisory Board
  • News and Events
    • News
    • Events
    • Landing page
  • Downloads
    • Public Deliverables
    • Newsletters
    • SHEALTHY Communication Toolbox
    • SHEALTHY Publications
    • OpenAIRE
    • Power Point Presentations
    • Policy briefs
  • Contact us
    • Send us a message
    • Subscribe to the project newsletter
  • Private Area

Cookie policy

Home/Cookie policy
Cookie policyE262019-09-13T16:42:08+02:00

Subscribe to Our Newsletter

Your Name Your Email
I declare to have read the privacy policy of this site and I authorize the processing of my personal data, pursuant to Articles 13, 14, 15 of Regulation EU 2016/679 - GDPR

SHEALTHY PROJECT

Call: H2020-SFS-16-2018
Type of Action: RIA
Duration: 54 months
Start Date: 01 May 2019

The SHEALTHY project has received funding from the European Union’s Horizon 2020 research and innovation programme under Grant Agreement No 817936

FOLLOW US

LATEST

SHEALTHY_PROJECTFollow

SHEALTHY_PROJECT

Did you know that SHEALTHY uses Ultrasounds (US) as a non-thermal technology for Extraction of ... Phenolic Compounds and the Evaluation of Both Antioxidant and Antimicrobial Activity of Fruit and Vegetables (F&V)? 🤔

✅ Check out this article to learn more
https://www.shealthy.eu/2022/04/27/shealthybite/

📢 Don't miss the interview with SHEALTHY's leader of the “Combination and Optimization of ... non-thermal mild processing technologies at lab scale” work package, Oscar Rodriguez, and check out main insights after first results 💥

https://www.shealthy.eu/2022/04/27/interview-with-dr-oscar-rodriguez/

#ReadytobeShealthy

© Copyright 2019 | Privacy Policy | Cookie Policy | Web agency E26

[ Placeholder content for popup link ] WordPress Download Manager - Best Download Management Plugin

Go to Top