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.

Additional information is available at this link