4 projets européens trouvés
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TERMINÉ
Deployment of high pressure and temperature food processing for sustainable, safe and nutritious foods with fresh-like quality (HIPSTER)
Date du début: 1 mars 2015, Date de fin: 31 août 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
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TERMINÉ
BioTRANSformation of by-products from fruit and vegetable processing industry into valuable BIOproducts (TRANSBIO)
Date du début: 1 déc. 2011, Date de fin: 30 nov. 2015,
"The main aim of TRANSBIO is the implementation of an innovative cascading concept for the valorisation of sub-products from fruit and vegetable processing industry using environmental friendly biotechnological solutions like fermentation and enzyme-conversion strategies to obtain valuable bioproducts like plastics (PHB), nutraceuticals / platform chemical succinic acid and enzymes for detergent a ...
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16
Participants partenaires
TERMINÉ
RESOURCE EFFICIENT AND SAFE FOOD PRODUCTION AND PROCESSING (RESFOOD)
Date du début: 1 nov. 2012, Date de fin: 31 oct. 2015,
RESFOOD adresses on the most important topics in the food chain food towards resource efficient and safe food production and processing, leading to maximised resource productivity and recycling and re-use of valuable materials by research and demonstration of the proposed green solutions: Increased output with reduced input.Many natural resources (e.g. minerals, water, soil, biomass, land and fue ...
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18
Participants partenaires
TERMINÉ
Selection and improving of fit-for-purpose sampling procedures for specific foods and risks (BASELINE)
Date du début: 1 août 2009, Date de fin: 30 nov. 2013,
"Food Safety Objectives (FSO) and Performance Objectives (PO) are new criteria complementing the existing concepts of microbiological criteria and MRL for many chemical contaminants. However, to achieve these objectives it is critically important a harmonisation of food safety control procedures.BASELINE project intends to obtain the following objectives: 1) To review the sampling schemes currentl ...
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