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  • Home
  • About
  • Consortium
    • The University of Sheffield
    • Università degli Studi di Napoli Parthenope
    • University of Lodz
    • South East European Research Centre (SEERC)
    • Agrit
    • Nefeloudis Thalis (TN)
    • Solagri S.C.
    • Regather
    • Proteg SPA
    • Foundation for Promotion of Entrepreneurship (FRP)
    • Instituto Nacional de Tecnologia Agropecuaria – Estación Experimental Agropecuaria Oliveros (INTA)
    • AquaBioTech (ABT)
    • SREM- FRUŠKA GORA (SREM)
  • Research
    • Work Packages
    • Implementation
    • Publications
  • Training
    • Network Events
    • Webinar and Courses
  • News
  • Blog
HomeBlogTag: food supply chain
17th November 2021 370 1

Łódź: Report on arrival

This week signals the start of a new ProCEedS secondment to Łódź, Poland. The team of ESRs comprises of three members from two institutions, namely doctoral...

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1st October 2021 445 0
Secondment update: SEERC at SREM

Secondment update: SEERC at SREM

As part of the PROCEEDS project, SEERC has started their secondments at SREM. Adrian Solomon was seconded over the summer of 2021 at SREM in order to work with their...

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23rd September 2021 297 1

Agritalia (Napoli) #1

Last July, ESR Meletios Bimpizas-Pinis, had the first part of his secondment at Agritalia, an expert company in the exportation of Italian food products to the United...

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23rd September 2021 426 0

TN final results

Following the ProCEedS mid-term review as well as individual departmental presentations, TN secondment was culminated into a case study that was submitted to an...

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3rd May 2021 446 0
TN secondment follow-up

TN secondment follow-up

Secondments are not just confined to the time that is spent on them but also involve post-activities such as the dissemination of findings to the public and the...

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2nd October 2020 694 0
Agrilogistica: Narrowing the resource loop

Agrilogistica: Narrowing the resource loop

The food industry has one of the most complex and dynamic supply chains. The pressure for growing product proliferation, due to constantly changing and variable...

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This project has received funding from the European Union’s Horizon 2020 Marie Skłodowska-Curie European Research and Innovation programme under grant agreement ProCEedS No 823967.
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