The GHW project scopes were:
- Development of innovative solutions to improve the organic availability of specific nutritional components;
- Improvement of organic elements of foodstuffs involved with pathogenic opposition mechanisms;
- Development of innovative elements of foodstuff beneficial for human health;
- Development of innovative solutions for the production of improved enzymes deriving from co-products, sub-products and food remains;
- Nutritional-genomic applied technologies for the development of bioactive components of foodstuffs;
- Application of components which are able to condition cellular control mechanisms both at cognitive and neurological levels;
I was involved in the hardware and software development for the chemical analysis during the wine fermentation.
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