4 European Projects Found
Searched on 125080 European Projects
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Deployment of high pressure and temperature food processing for sustainable, safe and nutritious foods with fresh-like quality (HIPSTER)
Start date: Mar 1, 2015, End date: Aug 31, 2017,
High pressure and temperature (HPT) processing is a candidate technology for commercial food processing to obtain safer, high quality food products with extended shelf life, both chilled and shelf stable. Although it is accepted that HPT is environmentally friendly and can help to retain the fresh-like characteristics of foods better than conventional and other novel treatments, it has not yet bee ...
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9
Partners Participants
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Sustainable Cleaning and Disinfection in Fresh-Cut Food Industries (SUSCLEAN)
Start date: Jan 1, 2012, End date: Dec 31, 2014,
SUSCLEAN will contribute to the development and implementation of a new generation of environment-friendly equipment sanitation and food product decontamination technologies ensuring food safety. Susclean is focused on minimally-processed vegetables (MPV) i.e. vegetables physically altered from their original form by slicing and cutting but remaining in a fresh state. We will develop knowledge, me ...
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24
Partners Participants
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Design and development of REAlistic food Models with well-characterised micro- and macro-structure and composition (DREAM)
Start date: May 1, 2009, End date: Oct 31, 2013,
"DREAM a trans-disciplinary partnership involving two multinationals and nine countries will develop realistic, physical and mathematical, food models for use as standards to be exploited across all major food categories to facilitate development of common approaches to risk/benefit assessment and nutritional quality in food research and industry. These models will enhance knowledge on process-str ...
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21
Partners Participants
FINISHED
Controlling Biogenic Amines in Traditional Food Fermentations in Regional Europe (BIAMFOOD)
Start date: Feb 1, 2008, End date: Jan 31, 2011,
"Food fermentations are among the traditional industries that have a long standing history worldwide. In spite of great technological advantages, much of the industry is still based on traditional, experienced-based techniques that are strongly rooted in specific geographic regions. In food fermentations, consortia of microorganisms are essential to the process, and determine the characteristics o ...
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