Call identifier: H2020-MSCA-RISE-2020
Call title: Marie Skłodowska-Curie Research and Innovation Staff Exchange
The objective of the RISE scheme is to contribute to develop international and cross-sector collaboration through exchanging research and innovation staff, and sharing knowladge and ideas from research to market (and vice-versa). The scheme encourages to flourish a shared culture of research and innovation which welcomes and rewards creativity and entrepreneurship and helps to turn creative ideas into innovative products, services or processes (European Commission-MSCA-RISE-2020)
Under these objectives, SuChAQuality aims to form an international and cross-sectoral network of organizations having expertise and skills in different areas to develop analytical methodologies to tackle the authenticity and quality problems of sugar and confectionary industries. SuChAQuality will enhance the quality of R&I in Europe, promoting cooperation along the ‘Sugar’ Value Chain actors through advanced international, intersectoral, cooperation between 7 academic and 5 industry partners who have in-depth knowledge of food science, chemistry, physics, design, production, biotechnology, statistcs, mathematics and engineering. Advances in quality and authenticity methods that will be developed within the scope of the project will bring affordable and convenient solutions for non-academic participants which will help to protect the quality and authenticity of their products thus reducing their waste. In turn, this will bring both cost savings to consumers of such products and ensure that society as a whole benefit from a stable supply of authentic and good quality products.
SuChAQuality Description by CORDIS which provides information on all EU-supported R&D activities, including programs (H2020, FP7 and older), projects, results, puplications: Alternative Quality and Authenticity Methods for Sugar and Confectionery Industry
SuChAQuality is one of the high-ranking project hosted and coordinated by Oztop Lab at Middle East technical University Food Engineering Department.
The information contained in this document reflects only the view of the SuChAQuality project and in no way reflects the European Commission’s opinion for which cannot be held responsible for any use that may be made of the information it contains