Consortium

The SATIN consortium consists of seven SME’s (small and medium-sized enterprises), four industry and seven academic partners. The project is coordinated by the University of Liverpool.

Universities

 
University of Liverpool
(UNILIV)
United Kingdom

(Coordinator)
 

 
Karolinska Institutet
(KI)
Sweden
 

 
Kobenhavens Universitaet
(UCPH)
Denmark


 

 
University of Aberdeen
(UNIABN)
United Kingdom

 

 
University of Leeds
(UNILEEDS)
United Kingdom

 

 
Universidad de Murcia
(UMUR)
Spain

 

 
Universitat Rovira I Virgili
(URV)
Spain

 


Industry

 
Cargill Haubourdin SAS
(CARG)
Belgium/France
 

 
Coca-Cola Services S.A.
(CC)
Belgium
 
 
Juver Alimentación S.L.U.
(JUVER)
Spain
 
 
Naturex
(NATRX)
Spain
 

Small- and Medium-Sized Enterprises

 
Axxam S.p.A.
(AXXAM)
Italy
 
 
BioActor BV
(BIOACT)
Belgium
 
 
Asociación Empresarial de
Investigación Centro
Tecnológico Nacional
Agroalimentario "Extremadura"
(CTAEX), Spain
 

 
Centro Tecnológico Nacional
de la Conserva y Alimentación (CTC)
Spain
 


 
NIZO Food Research BV
(NIZO)
The Netherlands
 

 
RTD Services Vienna
(RTDS)
Austria
 
 
ProDigest BVBA
(PRODI)
Belgium
 

It is a multidisciplinary collaboration of researchers in food processing (CTAEX, CTC, NIZO, JUVER), nutrition (UNILIV, AXAAM, KI, PRODI, UNIABN, UCPH, UNILDS, UMUR, URV) and consumer science (UNILIV, CARG, CC, CTAEX, CTC, NIZO, UNILDS, UMUR, JUVER) with food producing enterprises (BIOACT, CARG, CC, NATRX, JUVER). The strong SME participation in the project will help contribute to the realisation of the benefit to said SMEs by enhancing innovation capacity in the field of novel processing and ensuring the broad application of these relevant to the food industry thereby bringing improvements in the competitiveness of the European food industry.