Reference number of the aid programme: SA.42799(2015/X), help_de_minimis: §42 of the Regulation of the Minister of Infrastructure and Development of 10 July 2015 on granting financial assistance by the Polish Agency for Enterprise Development under the Operational Programme Intelligent Development 2014-2020The project concerns the purchase of a service consisting of the development by the scientific unit of innovative production technology (processual innovation) of instant pasta based on the evaporation method, at the same time excluding the process of frying and high temperature extrusion, which guarantees better quality parameters of the final product. The new technology will guarantee instant noodles (product innovation) of high nutritional value and optimal culinary quality. Current scientific studies indicate that the process of macaroni evaporation has a beneficial effect on the content of dietary fibre. In addition, pasta will be produced from semolin – a raw material characterised by high protein content (min. 12 %) and gluten (min. 30 %), which will allow to obtain a product of sufficiently high culinary quality, maintaining shape, appropriate firmness and elasticity after hydration. The research-based production technology, which is an innovative know-how, will enable the scale of investments related to the final implementation of research results to be determined for multi-series production. The implementation of innovative production technology will result in the implementation of another innovation in the enterprise, which will be the final product – instant noodles. Scope of the project: 1. Development of instant noodles production technology using low-temperature pressing and evaporation 2. Development of technological assumptions and instant pasta production process using current production lines to launch instant 3 pilot noodles. Study of instant noodles production technology on a semi-industrial scale 4. Analysis and validation of parameters of pasta production technology ins