Ziel
The objective is to extend work on the quality and nutritive value of foods started in COST project 91 so as to provide new information on the influence of a number of new technologies on these important characteristics, including new processing methods and other novel heat processing systems (HTST), the use of microorganisms and cells and/or selected enzymes (food biotechnology) and new chilling and refrigeration methods. A secondary objective was to enable better waste by-product utilization and to provide new information on the effects of these technologies on sensory quality.
CURRENT STATUS
This multi-annual Community COST project (1984-88) was extended in 1989 to allow its three sub-groups to complete their work and to prepare the final seminar. The 3 Sub-Groups were :
1. HTST (High-Temperature-Short-Time) processing and other novel heat processing systems;
2. Food Biotechnology
3. Chilling & refrigerated storage and chilled food distribution
This project also belongs to the EC research and development programme, FLAIR.