Call | H2020-SFS-2018-2
Project duration | from 01.05.2019 to 30.04.2023
FOOD | PRESERVATION | QUALITY
Objective | to assess and develop an optimal combination of non-thermal sanitization, preservation and stabilization methods to improve the safety (inactivation of pathogens and spoilage microorganisms), while preserving the nutritional quality (up to 30%) and prolonging the shelf-life (up to 50%) of minimally processed F&V products.
CETMA’s role | Development of a DSS and a 3D viscoelastic numerical model to optimize the active packaging material, and to support the project SMEs involved in the pilot trials activities to easily use and implement the DSS.
Partnership | 1. ENCO SRL, Project Coordinator (IT), 2. LEIBNIZ-INSTITUT FUER AGRARTECHNIK UND BIOOEKONOMIE EV (DE), 3. GOOD FOOD CONCEPTS B.V. (NL), 4. UNIVERSIDAD DE GRANADA (ES), 5. IRIS TECHNOLOGY SOLUTIONS, SOCIEDAD LIMITADA (ES), 6. SODANO BRUNO (IT), 7. UNIVERSITÀ DEGLI STUDI DI NAPOLI FEDERICO II (IT), 8. INSTITUTO TECNOLOGICO DEL EMBALAJE, TRANSPORTE Y LOGISTICA (ES), 9. BIO BASE EUROPE PILOT PLANT VZW (BE), 10. WAGENINGEN UNIVERSITY (NL), 11. COLD PRESSOK DOO BELGRADE (RS), 12. THE UNIVERSITY COURT OF THE UNIVERSITY OF ABERTAY DUNDEE (UK), 13. ASOCIACION PARA LA INVESTIGACION DESARROLLO E INNOVACION DEL SECTOR AGROALIMENTARIO – AIDISA (ES), 14. ASOCIACION CLUSTER FOOD+I (ES), 15. DO. DA. CO. S.R.L. (IT), 16. SYDDANSK UNIVERSITET (DK), 17. COMMERCIALE EXPORT SRL (IT), 18. KOBENHAVNS UNIVERSITET (DK), 19. CENTRO DI RICERCHE EUROPEO DI TECNOLOGIE DESIGN E MATERIALI – CETMA (IT), 20. ASSOCIAZIONE ITALIANA DIFESA CONSUMATORI ED AMBIENTE (IT), 21. BIOSENSE INSTITUTE – RESEARCH AND DEVELOPMENT INSTITUTE FOR INFORMATION TECHNOLOGIES IN BIOSYSTEMS (RS)
Status | Ongoing project
Website |www.shealthy.eu
