STEVIA KERESKEDELMI ES SZOLGALTATO KORLATOLT FELELOSSEGU TARSASAG - Hungary 

Ranking results:

Past rankings:

2014
Criterium:Position:
Overall Score:> 1000
Networking Rank (Reputation):> 1000
2011
Criterium:Position:
Overall Score:> 1000
Networking Rank (Reputation):> 1000

Ranking timeline:

Project Participation Performance(2011-01-01 - 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: 3
As coordinator: 0
As participant: 3
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
2014 0 2.115.999 395.588 2
2011 0 1.136.622 185.029 1
*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]:
ATEKNEA SOLUTIONS CATALONIA3
LENZ INSTRUMENTS SL2
STAZIONE SPERIMENTALE PER L'INDUSTRIA DELLE CONSERVE ALIMENTARI2
EMBUTIDOS LUIS GIL SL1
FLLI GALLONI1
FRAUNHOFER GESELLSCHAFT ZUR FOERDERUNG DER ANGEWANDTEN FORSCHUNG E V1
G & M STEEL FABRICATORS LIMITED1
GOLFERA IN LAVEZZOLA1
INSTITUT DE RECERCA I TECNOLOGIA AGROALIMENTARIES1
JAMONES CENTELLES SL1
PERTEC1
ROSER CONSTRUCCIONES METALICAS1
SALUMIFICIO GALLI REMO1
SASSI1
STRASSER GMBH & CO KG1
TEKNOLOGISK INSTITUT1
TELEGESIS UK LIMITED1
UNIVERSITA DEGLI STUDI DI PARMA1
UNIVERSITAT POLITECNICA DE CATALUNYA1

Constancy:

Total number of partners: 23
Partner loyalty:
Frequent Partner: (> 2 projects): 3
Rare Partner: 20
Frequent / Rare Partner Ratio: 0.15

Project overview:

Start dateProjectacronymrolefundingpartners
2014-01-01"TRIMSCAN, making SME meat processors more competitive by using automatic in-line fat analysis in meat trimmings" TRIMSCANparticipant1.078.9998
2014-01-01PROCURED: Optimization Of The Salting Process For The Production Of Healthier And Higher Quality Dry-Cured Meat Products With Reduced And More Standardized Salt Content PROCUREDparticipant1.037.0009
2011-09-01ELECTRICAL IMPEDANCE-BASED SYSTEM TO MONITOR DRYING PROCESS IN SAUSAGES DRYCHECKparticipant1.136.6229