PROMATEC FOOD VENTURES BV - Netherlands 

Ranking results:

Past rankings:

2012
Criterium:Position:
Overall Score:900-1000
Networking Rank (Reputation):> 1000
Networking Rank (Reputation):> 1000

Ranking timeline:

Project Participation Performance(2012-01-01 - 2024-12-31 ):

Total Project Funding:

Total funding allocated to projects this organisation participated or coordinated

Funding per Partner:

Since 2014 individual funding per partner. If data is not available at CORDIS: total funding / No of participants.

Projects:

Leadership:

Total number of projects: 2
As coordinator: 0
As participant: 2
Sole participant: 0
Coordinator / Participant Ratio: 0*

*Ratio includes only projects with > 2 partners

Summary:

Total project funding [€]:Projects [No]:
Year:coordinator*participant*per partner  as coordinatoras participant
2012 0 4.295.564 672.280 2
*n.b.: These numbers represent the total amount of funds allocated to projects this institution has participated in, not the funding allocated to this institution

Networking:

Partners:

Institution:Projects [No]:
DEUTSCHES INSTITUT FUER LEBENSMITTELTECHNIK2
ALSACIENNE DE PATES MENAGERES SAS1
BIOZOON1
ECOLE NATIONALE VETERINAIRE AGROALIMENTAIRE ET DE L'ALIMENTATION NANTES ATLANTIQUE1
EUROPEAN FOOD INFORMATION RESSOURCE AISBL1
FUNDACION AZTI AZTI FUNDAZIOA1
HIMMERLANDSKOD AS1
HVIDEBAEK SLAGTERI AS1
MAHNMAC DELICATESSEN SL1
OSTERREICHISCHES FORSCHUNGINSTITUT FUR CHEMIE UND TECHNIK1
PLC INGREDIENTS LIMITED1
PRODUCTOS NATURALES DE LA VEGA SL1
RLABS1
SCHEYER VERPACKUNGSTECHNIK1
SLEEGERS QUALITY MEAT PRODUCTS BV1
TEAGASC AGRICULTURE AND FOOD DEVELOPMENT AUTHORITY1
TEKNOLOGISK INSTITUT1
TRITECC1
UNIVERSITY COLLEGE CORK NATIONAL UNIVERSITY OF IRELAND CORK1
UNIVERSITY OF APPLIED SCIENCES OF WEIHENSTEPHAN1
VMI1

Constancy:

Total number of partners: 22
Partner loyalty:
Frequent Partner: (> 2 projects): 0
Rare Partner: 22
Frequent / Rare Partner Ratio: 0

Project overview:

Start dateProjectacronymrolefundingpartners
2012-01-01Development of Shock Wave Technology for Packed Meat ShockMeatparticipant1.311.7007
2012-01-01Novel Processing approaches for the development of food products Low in fAt, Salt and sUgar PLeASUReparticipant2.983.86417